In a crock pot on high heat, put chicken broth and begin heating it. In pan Sauté jalapeño sausages then add them to the crockpot. Sauté onions, peppers, garlic in garlic chipotle olive oil. Add the cumin, chili powder, chipotle powder/spice and cilantro mix well and cook until all are browned. Then add all of it to the crockpot along with the lemon juice and salsa or Rotel tomatoes. Let cook 2 to 3 hours until it's hot and ready to eat. Add raw shrimp and continue cooking until they are done.
Serve into individual bowls and pour soup over rice. Top with the Monterey Jack cheese and tortilla chips a little sour cream and or avocados.