Heart Healthy Shrimp and Tomato Soup with Chipotle Peppers

Heart Healthy Shrimp and Tomato 

Soup with Chipotle Peppers

Serves 4

1 medium chipotle pepper
Vegetable oil spray
1 large onion, finely chopped
1 medium green bell pepper, chopped
1 3/4 cups fat-free, low-sodium chicken broth
14.5 ounce can diced tomatoes with bell peppers and onions, undrained
1 pound raw medium shrimp in shells, peeled
1 tablespoon olive oil (extra-virgin preferred)
1 medium lime, quartered
1/4 cup fat-free or light sour cream
1/4 cup snipped fresh cilantro

Wearing gloves, discard the seeds and ribs of the chipotle pepper.
Mash the pepper.
Heat a Dutch oven over medium-high heat.
Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame).
Cook the onion and bell pepper for 4 minutes, or until the onion is
soft, stirring frequently.
Stir in the broth, tomatoes, and chipotle pepper.
Increase the heat to high and bring to a boil.
Reduce the heat and simmer, covered, for 20 minutes, or until the bell pepper is tender.
Stir in the shrimp.
Simmer, covered, for 5 minutes, or until the shrimp is opaque in the
center, stirring frequently.
Remove from the heat.
Stir in the oil.
To serve, ladle into bowls.
Squeeze the juice of a lime wedge over each serving.
Top each with a dollop of sour cream.
Sprinkle with the cilantro.



Source : the new American heart association cookbook 7TH EDITION via All_Around_Cooking