The sour cream added to this bisque helps cool your tongue from the spicy flavor.
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
How to Make It
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.
Made for myself, then tripled the recipe to take to a teacher luncheon. Had lots of request for recipe. I used baby frozen shrimp and blended the sour cream in with an immersion blender so the shrimp was blended as well. Also, I couldn't find old bay seasoning so I used Beau Monde.
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