Recipe by Cooking Light July 2000


Credit: Randy Mayor

Recipe Summary test

4 servings (serving size: 1 3/4 cups)


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add tortilla strips, and sauté 4 minutes or until crisp. Remove strips, and drain on paper towels.

  • Add 1 1/2 teaspoons oil to pan. Add bell pepper and next 5 ingredients (bell pepper through tomatoes); sauté 4 minutes. Stir in broth and clam juice; bring to a boil. Reduce heat, and simmer 5 minutes. Add corn and shrimp; cook 3 minutes or until shrimp are done. Remove from heat; stir in onions, cilantro, lime juice, and black pepper. Ladle soup into bowls. Divide strips evenly over each serving.

  • Note: To freeze up to 1 month, place cooled soup in an airtight container. Thaw in the refrigerator.

Nutrition Facts

353 calories; calories from fat 24%; fat 9.3g; saturated fat 1.6g; mono fat 2.4g; poly fat 4.2g; protein 33.2g; carbohydrates 36.9g; fiber 5.6g; cholesterol 196mg; iron 5.9mg; sodium 719mg; calcium 169mg.