spicy tortilla soup with shrimp and avocado

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1/3 cup celery, chopped
• 1/3 cup carrots, chopped
• 1 tablespoon chipotle chili in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 teaspoons garlic, minced
• 4 cups chicken broth, low sodium
• 1 can white hominy, 15 oz, rinsed and drained
• 1 can fire-roasted diced tomatoes, 15 oz, undrained
• 12 ounces medium shrimp, peeled and deveined
• 1 tablespoon fresh lime juice
• 1/8 teaspoon salt
• 1/2 cup tortilla chips, lightly crushed
• 1 cup avocado, diced
• 2 tablespoons fresh cilantro, chopped