To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill.
To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill.
To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.
Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté for 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender.
To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture.
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I liked the unique combination of flavors in this soup. At first bite I noticed how the coolness of the avocado paired with the spiciness of the chipotle shrimp while the corn added a nice crunch. The soup itself had a undertone of chicken broth which tasted a bit odd to me cold. While debating this I looked over at my husband who wrinkled his nose, stuck out his tongue, pushed his bowl away, and pronounced this wasn't for him. Hmm. The idea of a cold green soup was more than he could take. So I guess if you are one of the culinary curious constantly seeking new flavor adventures, this is a great recipe for you and one you should definitely try. If meat and potatoes and biscuits and gravy send you over the moon, you may want to give this one a skip.
This will be great when it is a little warmer. The corn and shrimp add the kick while the lime cream cools the heat. I would definitely make this on a hot day and pair it with a salad and a chilled white wine. Fun to try something so different!
Made this over the weekend. Great recipe! I love how the cold creamy soup cools down the heat from the shrimp. I did add two table spoons of the hot sauce and use 2 peppers. Love spicy food. My boyfriend loved it too. =)
I LOVED this recipe, but my husband HATED it - I think it will be one or the other for anyone that tries this recipe. We both agreed that the shrimp mixture was fabulous (I added a bit more chopped chipotle because I just like that flavor a lot), and I will be making that portion again, but likely stuffing in tostadas and serving with guacamole instead of this soup. I loved the soup, but only after making a modification. I tasted the soup w/o the "lime crema" mixed in and it was horrible! Tasted like plain chicken broth mixed with some avocado. Once I blended in the lime crema though, it was fabulous. I didn't "chill" the soup, but did use chilled ingredients to make the soup so it was slightly "cold" - that's the part my husband hated. Apparently he does not like chilled soups, which you can only determine once you try one. I rated it as a solid recipe because the shrimp was fantastic, and the soup will be a love or hate depending on your tolerances / tastes. Enjoy!
Absolutely wonderful. I whipped this up late yesterday evening after having spent hours in the sun by the pool and it was perfect. The cool soup paired well with the hot and spicy shrimp. I wouldn't change a thing.
We love, love, love this recipe. It has been a go-to for the past two summers. I made the recipe exactly as stated, and it was delicious. As a previous reviewer noted, if you don't like cold soups, well, don't make this, and you won't be disappointed.
Whipped this up quickly when I discovered 2 ripe avocados on hand (from a local avocado farm). Perhaps because the avodados were so ripe & fresh that a beautiful soup resulted! Husband and I were both happily surprised when this rather easy recipe yielded such a flavorful first course. Making it again for dinner tomorrow night w/friends and plan do to the shrimp very early in the day so the flavors meld and shrimp is also chilled. Keeper recipe!
I substituted Florida (slim) avocados - they were what I had on hand and do have less fat/calories - and used organic vegetable broth instead of the chicken broth - mostly for flavor purposes. I'd say 90 % of the people at our dinner party loved this as an appetizer. If you don't like very spicy, avocados, or cold soups you probably won't like it (somewhat obvious) - and that was the case with the few that passed on this one. I would not personally want to serve this as a main course, but I think it's a interesting and flavorful appetizer!
This was a dish full of flavor!! I halved the recipe but the portions were definitely not big enough. Half a cup of soup and 3 shrimp is great if it's a side dish but not for a meal - and this is so delicious it's great for a meal. I will also double the onions next time. I may have used small ears of corn but to get half a cup of kernels it took two ears. Will definitely be making this recipe again for company!
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