Creamy Chipotle Shrimp Bisque

recipe
The sour cream added to this bisque helps cool your tongue from the spicy flavor.

Yield:

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

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 99
Fat 4.5 g
Satfat 2.5 g
Protein 7.2 g
Carbohydrate 7.3 g
Cholesterol 42 mg
Iron 1.1 mg
Sodium 395 mg
Caloriesfromfat 41 %
Fiber 0.9 g
Calcium 53 mg

Ingredients

Cooking spray
1 cup sliced green onions (about 8 small)
1/4 cup light butter
3 tablespoons all-purpose flour
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can condensed chicken broth, undiluted
1/2 cup fat-free half-and-half
1/2 cup dry white wine
1 chipotle chile in adobo sauce, finely chopped
1 tablespoon chopped fresh oregano
1 teaspoon Old Bay seasoning
8 ounces peeled and deveined medium shrimp, coarsely chopped
1/2 cup low-fat sour cream
1/4 cup chopped fresh cilantro

Preparation

Heat a large saucepan over medium heat; coat with cooking spray. Add onions; cook 1 minute or until tender. Add butter, stirring until butter melts. Add flour; cook 1 minute, stirring constantly. Gradually stir in tomatoes and next 6 ingredients. Cook 9 minutes or until slightly thickened, stirring occasionally.

Pour tomato mixture into a blender; process until smooth. Return tomato mixture to pan.

Stir in shrimp. Cook 3 minutes or until shrimp are done. Divide soup evenly into bowls and top each serving with sour cream. Sprinkle with cilantro.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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