10-Minute Shrimp and Tortilla Soup

INGREDIENTS

• 4 corn tortilla, cut into thin strips
• 1 tablespoon olive oil
• Coarse salt
• 1 small yellow onion, diced small
• 2 garlic cloves, minced
• 1 tablespoon chopped chipotle chile in adobo (seeds removed)
• 7 cups low-sodium chicken broth
• 3 cups fresh corn (from 4 ears corn) or frozen corn
• 1 pound medium shrimp, peeled and deveined
• Diced avocado, fresh cilantro, and lime (optional), for serving