Yield
4 servings (serving size: 1 3/4 cups)
Randy Mayor

How to Make It

Step 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.

Step 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.

Step 3

Note: To freeze up to 1 month, place cooled soup in an airtight container. Thaw in the refrigerator.

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