Rating: 4 stars
15 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 7

A delicious combination of tastes and textures, this first course soup combines smoky chile heat, crisp sweet corn, and silky-rich avocado.

Tony Rosenfeld
Recipe by Cooking Light June 2011

Gallery

Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:
19 mins
total:
30 mins
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill.

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  • To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill.

  • To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.

  • Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté for 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender.

  • To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

184 calories; fat 10.5g; saturated fat 2.9g; mono fat 5.3g; poly fat 1.3g; protein 12g; carbohydrates 13g; fiber 4.6g; cholesterol 63mg; iron 1.7mg; sodium 286mg; calcium 28mg.
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