Corn-and-Shrimp Tortilla Soup

Ingredients

• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes diced drained canned
• 8 ounce bottled clam juice 
• 4 6-inch corn tortillas cut into 1/4-inch strips ()
• 16 ounce less-sodium chicken broth fat-free canned
• 0.3 cup cilantro leaves fresh chopped
• 2 cups corn kernels fresh ( 4 ears)
• 2  garlic cloves minced
• 0.5 cup green onions chopped
• 1 teaspoon ground cumin 
• 2  jalapeño peppers minced seeded
• 0.3 cup juice of lime 
• 1 teaspoon oregano dried
• 1 cup bell pepper red chopped
• 1.5 pounds shrimp deveined peeled
• 1.5 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan
• paper towels
• ladle
• dutch oven

Directions

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
2. Add tortilla strips, and saut 4 minutes or until crisp.
3. Remove strips, and drain on paper towels.
4. Add 1 1/2 teaspoons oil to pan.
5. Add bell pepper and next 5 ingredients (bell pepper through tomatoes); saut 4 minutes. Stir in broth and clam juice; bring to a boil. Reduce heat, and simmer 5 minutes.
6. Add corn and shrimp; cook 3 minutes or until shrimp are done.
7. Remove from heat; stir in onions, cilantro, lime juice, and black pepper. Ladle soup into bowls. Divide strips evenly over each serving.
8. Note: To freeze up to 1 month, place cooled soup in an airtight container. Thaw in the refrigerator.