Prep:10 min.
Cook: 15 min.This recipe serves:  1    
Preparation time: 10 minutes

 

Ingredients

1 cup cooked, small or medium shrimp, peeled and deveined

2 cups rich chicken stock

1 tablespoon olive oil

1/3 cup diced onion

1 teaspoon minced garlic

1/2 teaspoon finely minced jalapeño chili pepper, or to taste

1/2 cup peeled, seeded and diced tomatoes

kernels from 1ear of corn (about 1 cup)

2 tablespoons minced green onions

1 tablespoon

chopped fresh cilantro

1 to 2 tablespoons fresh lime juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper
 

For the optional garnishes:

corn or canola oil for frying tortillas

1 or 2 corn tortillas, cut into strips 1 1/2 inches long and 1/2 inch wide

1/2 avocado, peeled and diced

2 paper-thin lime slices, each quartered

 

Nutrition Facts

Serving Size 1 generous bowl
 

Amount Per Serving
Calories 488

Total Fat 19 g

Saturated Fat 3 g

Protein 38 g

Total Carbohydrate 48 g

Dietary Fiber 7 g

Sodium 2191 mg

 

Percent Calories from Fat 34%

Percent Calories from Protein 29%

Percent Calories from Carbohydrate 37%

 

Cooking Instructions

1. In a small saucepan, heat the olive oil over medium heat.

 

2. Add the onion and cook until translucent, about eight minutes.

 

3. Add the garlic and chili pepper and cook, stirring, for one or two minutes.

 

4. Add the stock and bring to a boil.

 

5. Add the tomatoes, corn, green onion, cilantro, lime juice, cooked shrimp, salt, and pepper. Simmer for 2 minutes to blend the flavors.

 

6. While the soup simmers, pour the oil to a depth of about 1 inch in a small, deep saute pan and heat over medium heat.

 

7. When the oil is hot, add the tortilla strips and fry briefly until golden and crisp. Drain on paper towels.

 

8. Place the diced avocado in a large bowl and pour the hot soup over it. Top with the little pieces of lime and

the tortilla strips and enjoy.

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