Corn-and-Shrimp Tortilla Soup

Name: Corn-and-Shrimp Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 411 grams diced tomatoes, drained; 227 grams clam juice; 4 6-inchs (6-inch) corn tortillas, cut into 1/4-inch strips; 454 grams fat-free, less-sodium chicken broth; 59 milliliters chopped fresh cilantro; 473 milliliters fresh corn kernels (about 4 ears); 2 garlic cloves, minced; 118 milliliters chopped green onions; 1 teaspoon ground cumin; 2 jalapeño peppers, seeded and minced; 59 milliliters lime juice; 1 teaspoon dried oregano; 237 milliliters chopped red bell pepper; 680 grams shrimp, peeled and deveined; 2 Tbsps vegetable oil, divided

You can never have too many main course recipes, so give Corn-and-Shrimp Tortilla Soup a try. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 430 calories, 42g of protein, and 10g of fat. Head to the store and pick up oregano, vegetable oil, clam juice, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat 1 tablespoon oil in a Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add tortilla strips, and saut 4 minutes or until crisp.

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Tortilla Strips

Remove strips, and drain on paper towels.

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Paper Towels

Add 1 1/2 teaspoons oil to pan.

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Cooking Oil

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Frying Pan

Add bell pepper and next 5 ingredients (bell pepper through tomatoes); saut 4 minutes. Stir in broth and clam juice; bring to a boil. Reduce heat, and simmer 5 minutes.

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Bell Pepper