Shrimp Tortilla Soup

As I was driving to work this morning to my delight this song started playing on the radio. Of course I had to turn it up and sing along.

Now some of you might think this is strange, but others will know that I am strange. The truth is this song takes me right back to high school. And I unlike lot of people I know, I loved high school. So there you go.

Now on to the recipe for today.

Shrimp Tortilla Soup
Inspired by Rachael Ray's Chicken or Shrimp Fajita-Tortilla Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 pound peeled, deveined shrimp, tails removed. (I used the previously cooked kind)
• 1 tablespoon ground coriander
• 2 tablespoons thyme
• Salt and Pepper
• 1 medium yellow onion
• 1 large red bell pepper
• 1 green hot pepper
• 1 red hot pepper
• 2 (14.5 oz) cans diced fire-roasted tomatoes
• 1 quart chicken broth
• 1 bag white corn tortilla chips
• 1 cup shredded cheddar cheese
• 1 ripe avocado

Directions:

• In a large pot heat olive oil over medium-heat.
• (If using raw shrimp cook shrimp first with spices for 3 to 4 minutes. Remove from pan)
• Add onions, bell peppers, hot peppers, coriander, thyme, salt and pepper
• Cook for about 6 to 7 minutes.
• Add broth and tomatoes until boiling.
• Add shrimp to heat briefly.
• Crush some tortilla chips and place in bottom of bowl
• Add 1/4 cups cheese
• Then ladle soup over top.
• Garnish with avocado

Happy last day of Summer!