Corn-and-Shrimp Tortilla Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 1/2 tablespoons vegetable oil, divided |
4 (6-inch) corn tortillas, cut into 1/4-inch strips |
1 cup chopped red bell pepper |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
2 garlic cloves, minced |
2 jalapeño peppers, seeded and minced |
1 (14.5-ounce) can diced tomatoes, drained |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 (8-ounce) bottle clam juice |
2 cups fresh corn kernels (about 4 ears) |
1 1/2 pounds medium shrimp, peeled and deveined |
1/2 cup chopped green onions |
1/4 cup chopped fresh cilantro |
1/4 cup lime juice |
1/4 teaspoon black pepper |
Directions:
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add tortilla strips, and sauté 4 minutes or until crisp. Remove strips, and drain on paper towels.
2. Add 1 1/2 teaspoons oil to pan. Add bell pepper and next 5 ingredients (bell pepper through tomatoes); sauté 4 minutes. Stir in broth and clam juice; bring to a boil. Reduce heat, and simmer 5 minutes. Add corn and shrimp; cook 3 minutes or until shrimp are done. Remove from heat; stir in onions, cilantro, lime juice, and black pepper. Ladle soup into bowls. Divide strips evenly over each serving.
3. Note: To freeze up to 1 month, place cooled soup in an airtight container. Thaw in the refrigerator.
|
|