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Creamy Chipotle Shrimp Bisque

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  Cooking spray 1
  Sliced green onions 1 Cup (16 tbs) (about 8 small ones)
  Light butter 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 can)
  Canned condensed chicken broth 10 1⁄2 Ounce (1 can)
  Fat free half and half 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chipotle chili in adobo sauce 1 , finely chopped
  Chopped fresh oregano 1 Tablespoon
  Old bay seasoning 1 Teaspoon
  Peeled deveined medium shrimp 8 Ounce, coarsely chopped
  Low fat sour cream 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)

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

Recipe Summary

Main Dish

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