Chilled Avocado Soup with Seared Chipotle Shrimp

Chilled Avocado Soup with Seared Chipotle Shrimp
Staff Writer
Cooking Light

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.

Click here to see more spring soup recipes. 

8
Servings
193
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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. 

Nutritional Facts

Total Fat
6g
9%
Sugar
10g
11%
Saturated Fat
2g
8%
Cholesterol
41mg
14%
Carbohydrate, by difference
23g
18%
Protein
14g
30%
Vitamin A, RAE
40µg
6%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
37mg
4%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
5µg
0%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
55mg
8%
Selenium, Se
3µg
5%
Sodium, Na
598mg
40%
Water
140g
5%
Zinc, Zn
1mg
13%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.