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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 jalapeño 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

Description

MyRecipes Recommends That You Make This Corn-and-Shrimp Tortilla Soup Recipe From Cooking Light

MyRecipes