Corn-And-Shrimp Tortilla Soup Recipe

Name: Corn-And-Shrimp Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

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 teaspoons 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.
3
Note: To freeze up to 1 month, place cooled soup in an airtight container. Thaw in the refrigerator.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Corn-And-Shrimp Tortilla Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn-And-Shrimp Tortilla Soup

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