Spicy Shrimp Tortilla Soup

Directions

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1: Wash hands with soap and water.
2: Rinse all fresh produce under cold water and pat dry prior to prepping.
3: In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 4 minutes or until shrimp turn opaque throughout, stirring frequently. With slotted spoon, transfer shrimp to cutting board; let stand 5 minutes. Cut into 1/2-inch pieces.
4: In same saucepot, heat remaining 1 tablespoon oil over medium-high heat. Add seasoning, poblano, celery and onion; cook 5 minutes or until tender-crisp, stirring frequently. Stir in salsa verde, scraping up browned bits from bottom of saucepot with wooden spoon; stir in stock and heat to a boil. Reduce heat to medium; cook 15 minutes. Stir in 1 cup tortilla strips; cook 3 minutes or until strips are very tender. Remove from heat; add cilantro and lime juice. With blender or stick blender, purée soup until almost smooth; stir in shrimp. Makes about 7 1/2 cups.
5: Serve soup topped with remaining 2 cups tortilla strips, and avocado and/or sour cream, if desired.