5 ratings

Chilled Avocado Soup with Seared Chipotle Shrimp


Avocado and south-of-the-border dishes like chipotle shrimp are often synonymous with each other, and this recipe from Cooking Light’s Good Food Moods cookbook puts a whole new spin on the two, serving the shrimp in a creamy avocado soup with lime cream and a fresh corn salsa.

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For the lime cream

  • 3/4 Cups reduced-fat sour cream
  • 1 Tablespoon chopped cilantro
  • 1 Teaspoon grated lime zest
  • 1/2 Teaspoon black pepper

For the soup

  • 3 Cups fat-free, low-sodium chicken broth
  • 1 1/2 Cup diced avocado
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons lime juice
  • 1/4 Teaspoon kosher salt
  • 1/4 Teaspoon black pepper

For the shrimp

  • 3/4 Pounds peeled and deveined medium shrimp
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon black pepper
  • 1/4 Teaspoon kosher salt
  • One 7-ounce can chipotle chiles in adobo sauce
  • Cooking spray
  • 1 Cup fresh corn kernels
  • 1/4 Cup chopped red onion
  • 1 clove garlic, minced
  • 1 Tablespoon lime juice


For the lime cream

To prepare lime cream, combine sour cream and next 3 ingredients in a bowl; stir well. Cover and chill.

For the soup

To prepare soup, place chicken broth and next 5 ingredients in a blender or food processor, and process until smooth. Cover and chill.

For the shrimp

To prepare shrimp, sprinkle shrimp with cumin, ½ teaspoon pepper, and ¼ 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 skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté 2 minutes or until shrimp are done and vegetables are crisp-tender.

Ladle about ½ cup soup into each of 8 bowls. Top with 1 ½ tablespoons lime cream, 1/8 of shrimp, and about 2 tablespoons corn mixture.