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Corn-and-Shrimp Tortilla Soup Recipes
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Makes
4
Servings
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Recipe Name : Corn-and-Shrimp Tortilla Soup
Country : United States
Rating :
Category : Home > Quiches and Pizzas > Tortilla
Chef : Cooking Light
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INGREDIENTS


* 1 1/2 tablespoons vegetable oil, divided
* 4 (6-inch) corn tortillas, cut into 1/4-inch strips
* 1 cup chopped red bell pepper
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 2 garlic cloves, minced
* 2 jalapeño peppers, seeded and minced
* 1 (14.5-ounce) can diced tomatoes, drained
* 1 (16-ounce) can fat-free, less-sodium chicken broth
* 1 (8-ounce) bottle clam juice
* 2 cups fresh corn kernels (about 4 ears)
* 1 1/2 pounds medium shrimp, peeled and deveined
* 1/2 cup chopped green onions
* 1/4 cup chopped fresh cilantro
* 1/4 cup lime juice
* 1/4 teaspoon black pepper
DIRECTION


* 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.
SOURCE:

http://www.myrecipes.com/recipe/corn-and-shrimp-tortilla-soup-10000000222548/
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