• 8servings
  • 184calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups fat-free, lower-sodium chicken broth

  2. 1 1/2 cups diced peeled avocado (about 2)

  3. 2 tablespoons chopped fresh cilantro

  4. 2 tablespoons fresh lime juice

  5. 1/4 teaspoon freshly ground black pepper

  6. 3/4 cup reduced-fat sour cream

  7. 1 tablespoon chopped fresh cilantro

  8. 1 teaspoon grated lime rind

  9. 3/4 pound medium shrimp, peeled and deveined

  10. 1/2 teaspoon ground cumin

  11. 1/2 teaspoon freshly ground black pepper

  12. 1/4 teaspoon kosher salt

  13. 1 (7-ounce) can chipotle chiles in adobo sauce

  14. Cooking spray

  15. 1 cup fresh corn kernels (about 2 ears)

  16. 1/4 cup finely chopped red onion

  17. 1 garlic clove, minced

  18. 1 tablespoon fresh lime juice

Instructions Jump to Ingredients ↑

  1. To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill.

  2. To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill.

  3. To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.

  4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté for 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender.

  5. To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture.


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