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.