Ancho Chile Shrimp Soup

Ingredients

1 Tbsp olive oil
1 onion diced ½"
3 stalks celery sliced ¼"
2 carrots peeled, sliced ½" thick wheels
1 green bell pepper, seeded, diced ½"
1 yellow zucchini, sliced ½" think rounds
1 green zucchini, sliced ½" think rounds
3 cloves garlic, minced
2-3 tsp ancho chili powder
1 ½ tsp dried oregano
½ tsp salt to taste
1 (14.5 oz) can diced tomatoes in juice
8 cups chicken broth
1 ear corn cut into wheels or ½ cup corn kernels
1 lb OLA brand shrimp in shell, easy peel

Directions

In large pan over medium high heat combine first group of ingredients, and cook 2-3 minutes until vegetables brown slightly. Add spices, tomatoes, and broth. Bring to a boil, and then reduce heat to simmer and cook for 15-20 minutes until vegetables are tender. Bring back to a boil, add corn and shrimp and cook for 3-5 minutes until shrimp are pink and cooked through. Serve, garnished with fresh lime wheels.