Ingredients
SOUP:
3 cups fat-free, lower-sodium chicken broth
1 1/2 cups diced peeled avocado (about 2)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
LIME CREAM:
3/4 cup reduced-fat sour cream
1 tablespoon chopped fresh cilantro
1 teaspoon grated lime rind
1/2 teaspoon freshly ground black pepper
SHRIMP:
3/4 pound medium shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
1 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped red onion
1 garlic clove, minced
1 tablespoon fresh lime juice
How to Make It
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.
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.
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.
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.
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.
CL:AG
