Creamy Chipotle Shrimp Bisque

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 10.5 ounce condensed chicken broth undiluted canned
• 1  chipotle chile in adobo sauce finely chopped
• 0.5 cup cooking wine dry white
• 0.5 cup half-and-half fat-free
• 3 tablespoons flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 1 cup green onions sliced ( 8 small)
• 0.3 cup butter light
• 0.5 cup cup heavy whipping cream sour low-fat
• 1 teaspoon old bay seasoning 
• 1 tablespoon oregano fresh chopped
• 8 ounces shrimp deveined peeled coarsely chopped

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Heat a large saucepan over medium heat; coat with cooking spray.
2. Add onions; cook 1 minute or until tender.
3. Add butter, stirring until butter melts.
4. Add flour; cook 1 minute, stirring constantly. Gradually stir in tomatoes and next 6 ingredients. Cook 9 minutes or until slightly thickened, stirring occasionally.
5. Pour tomato mixture into a blender; process until smooth. Return tomato mixture to pan.
6. Stir in shrimp. Cook 3 minutes or until shrimp are done. Divide soup evenly into bowls and top each serving with sour cream.
7. Sprinkle with cilantro.