Tortilla soup with Chipoltle shrimp( cuisine at home)...

When I lived in Cali, I never ate much soup. I'd make a big pot of matza ball when I was sick, but other than that soup didnt make it on my menu too often. To me, it has to be cold outside for soup. I saw this Cuisine at Home Soups and Splendid sides magazine( 9.99) at Barnes and Noble in Port Huron. I paged through it and every soup looked so good( I have another one on the menu this week). I love tortilla soup so this was naturally my first choice. It came together in 15 minutes too. I sauteed some onions and garlic along with a variety of mexican spice( cumin, corriander, oregano). Added some chicken stock( I had it frozen, but low sodium canned would work too). I then added a can of diced tomatoes, frozen corn, a can of black beans and a few torn corn tortillas. The recipe calls for charred poblano peppers but I subbed a can of green chilies. I also added some salsa verde and some chili powder. On sauteed some jumbo shrimp and added that as a garnish. Sour cream, shredded cheese and tortilla strips make a tasty garnish.