Corn-and-Shrimp Tortilla Soup

Corn-and-Shrimp Tortilla Soup Recipe
Randy Mayor


4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 353
Caloriesfromfat 24 %
Fat 9.3 g
Satfat 1.6 g
Monofat 2.4 g
Polyfat 4.2 g
Protein 33.2 g
Carbohydrate 36.9 g
Fiber 5.6 g
Cholesterol 196 mg
Iron 5.9 mg
Sodium 719 mg
Calcium 169 mg


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


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.

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.

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

David Bonom,

Cooking Light

July 2000
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