Shrimp Soup with Chili Tortilla Strips

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4.5 by 15 people

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Makes: 8 cups
  • Start to Finish: 45 mins

Shrimp Soup with 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

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.
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Nutrition Facts (Shrimp Soup with Chili Tortilla Strips)

  • Per serving:
  • 248 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 83 mg chol. ,
  • 832 mg sodium ,
  • 30 g carb. ,
  • 5 g fiber ,
  • 2 g sugar ,
  • 19 g pro.
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