Shrimp Soup with Chili Tortilla Strips

Shrimp Soup with Chili Tortilla Strips
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15 users rated this recipe an average rating of 4.5
Makes:
6 servings
Serving Size:
1 1/3 cups
Yields:
8 cups
Start to Finish:
45 mins
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Shrimp Soup with Chili Tortilla Strips

Ingredients
1
large poblano pepper, seeded and chopped (about 1 cup)
1
medium onion, chopped (1/2 cup)
2
1
tablespoon vegetable or olive oil
1
quart reduced-sodium chicken broth
1/4
teaspoon salt
1/4
teaspoon crushed red pepper
1
12 ounce package frozen shrimp, peeled and deveined
1
cup frozen corn
1
15 ounce can cannellini beans (white kidney beans), rinsed and drained
1/4
cup snipped fresh cilantro
2
tablespoons lime juice
1
small avocado, halved, seeded, peeled, and thinly sliced or chopped
1
Recipe Chili Tortilla Strips

Directions

  1. In a 4- to 5- quart Dutch oven cook poblano pepper, onion, and garlic in hot oil until just tender. Add broth, salt and crushed red pepper. Bring to boiling. Add frozen shrimp, corn and drained beans; return to boil.
  2. Simmer, uncovered, about 2 minutes or until shrimp are opaque. Stir in cilantro and lime juice. Serve in shallow bowls topped with avocado and Chili Tortilla Strips.

Chili Tortilla Strips

Ingredients

2
8- to 9-inch flour tortillas
1
tablespoon vegetable oil
1/2
teaspoon chili powder

Directions

  1. Preheat oven to 350 degrees F. Brush one side of two 8- to 9-inch flour tortillas with vegetable oil; sprinkle with chili powder. With a pizza wheel, cut into strips and wedges. Place in a single layer on a very large baking sheet. Bake 12 to 15 minutes or until crisp.

Nutrition Facts

(Shrimp Soup with Chili Tortilla Strips)
    Per serving:
  • 248 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 4 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 83 mg chol.,
  • 832 mg sodium,
  • 30 g carb.,
  • 5 g fiber,
  • 2 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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