Shrimp and Chipotle Soup with Tomato Tomatillo and Potato Recipe

Ingredients

• 8 ounces tomatoes, stems removed
• 8 ounces tomatillos, husks removed, rinsed
• 1/2 medium onion, peeled, cut in half
• 1medium garlic clove, peeled
• 2 to 3 tablespoons chipotles en adobo, chopped (depending on spice level you prefer)
• 1 tablespoon olive oil
• 4 cups low sodium homemade or store-bought chicken broth
• 1 pound red potatoes, scrubbed, and cut into 1/2-inch pieces
• 1 pound medium shrimp, shells and tails removed, deveined
• 1 ripe hass avocado, skin removed, seeded, and chopped
• Handful fresh cilantro, chopped
• 2 limes, cut into quarters

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