Corn-and-Shrimp Tortilla Soup (7 PTS)

Recipe Ingredients

1 1/2 tablespoons	22ml	Vegetable oil - divided
4		(6 inch) corn tortillas - cut in 1/4" strips
1 cup	146g / 5.1oz	Chopped red bell pepper
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Dried oregano
2		Garlic cloves - minced
2		Jalapeno peppers - seeded and minced
1		Diced tomatoes - drained
1		Fat-free, less-sodium chicken broth
1		Clam juice
2 cups	125g / 4.4oz	Fresh corn kernels (about 4 ears)
1 1/2 lbs	681g / 24oz	Medium shrimp - peeled and deveined
1/2 cup	31g / 1.1oz	Chopped green onions
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1/4 cup	59ml	Lime juice
1/4 teaspoon	1.3ml	Black pepper

Recipe Instructions

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

2. Add 1 1/2 tablespoons oil to pan. Add bell pepper and next 5 ingredients (bell pepper through tomatoes), saute' 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. Yield: 4 servings (serving size: 1 3/4 cups)

Calories 353 (24% from fat); Fat 9.3g; Protein 33.2g; Carb 36.9g; fiber 5.6g; Chol 196mg; Iron 5.9mg; sodium 719mg; Calcium 169mg

Source:
Cooking Light July 2000

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