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Corn-and-Shrimp Tortilla Soup

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

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

Nutrition 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

How to Make It

  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.