Smoky Black Bean and Shrimp Soup

INGREDIENTS

• 2 tablespoons vegetable oil, plus 3 tablespoons for frying
• 1 white onion, thinly sliced
• 1 clove garlic, thinly sliced
• 1 teaspoon canned chipotle in adobo, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 14.5-ounce can organic fire-roasted diced tomatoes
• 2 15-ounce cans black beans, drained and rinsed
• 1 14.5-ounce can chicken broth
• Kosher salt
• 2 tablespoons lime juice, plus wedges for serving
• 3 corn tortillas, cut into thin strips
• 1 4-ounce can medium shrimp
• Grated cheddar cheese, for serving
• Fresh cilantro, for serving
• Avocado, for serving, optional

PREPARATION

In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add onions and garlic, and cook until translucent, about 8 minutes. Add chipotle, coriander and cumin, and cook until fragrant, about 2 minutes. Add tomatoes and simmer for 2 to 3 minutes. Add beans and chicken broth and bring to a boil. Reduce to a rapid simmer and cook until beans soften and mixture reduces slightly, about 20 minutes. Season to taste with salt. Stir in lime juice.

In a small skillet, heat remaining oil over medium heat. Add tortilla strips and fry until golden brown and crispy, about 7 minutes. Transfer to a paper-towel lined plate and sprinkle with salt. Serve soup topped with tortillas, shrimp, cheese, cilantro and avocado.