Creamy Chipotle Shrimp Bisque

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

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Nutritional Information

Amount per serving
  • Calories: 99
  • Fat: 4.5g
  • Saturated fat: 2.5g
  • Protein: 7.2g
  • Carbohydrate: 7.3g
  • Cholesterol: 42mg
  • Iron: 1.1mg
  • Sodium: 395mg
  • Calories from fat: 41%
  • Fiber: 0.9g
  • Calcium: 53mg


  • 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


  1. 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.
  2. Pour tomato mixture into a blender; process until smooth. Return tomato mixture to pan.
  3. 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.
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