Thaw and peel the shrimp if necessary.

In a large pot, heat avocado oil over medium heat. Sauté the diced onion and jalapeño until they’re tender and aromatic, then add the minced garlic.

Stir in the broth, tomato sauce, salsa verde, chili powder, cumin, and sea salt. Bring to a gentle boil.

Add the shrimp and simmer until cooked.

Stir in fresh lime juice and cilantro. Adjust seasoning if necessary.

Ladle into bowls and top with tortilla chips and any other garnishes.