shrimp and chicken tortilla soup

•  2 tablespoon olive oil
•  2 cup chopped onion
• 2/3 cup chopped celery
• 2/3 cup chopped carrot
•  3 tablespoon minced chipotle chile, canned in adobo sauce
•  2 teaspoon ground cumin
• 2 teaspoon chili powder
• 2 teaspoons minced garlic 

Combine in pot and cook until tender, then add:

•  2 quarts fat-free, lower-sodium chicken broth
•  1 chicken breast cut small and season with black pepper
•  2 (15-ounce) can white hominy, rinsed and drained
•  2 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
•  1 can black beans, rinsed and drained

Cook until chicken is done then add salt and lime, once correct then add shrimp.

•  pound of peeled and deveined medium shrimp
• 2 tablespoon fresh lime juice
• 1/4 teaspoon salt (approximate adjust for taste)

Continue to cook another 2 min or until shrimp are done.  Add fresh cilantro and slice of avocado to bowl serve with tortilla chips.