Creamy Chipotle Shrimp Bisque
|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.