Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
19 Mins
Total Time
30 Mins
Yield
8 servings

A delicious combination of tastes and textures, this first course soup combines smoky chile heat, crisp sweet corn, and silky-rich avocado.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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