Corn-And-Shrimp Tortilla Soup

• 1 1/2 tablespoons vegetable oil, divided
• 4 (6-inch) corn tortillas, cut into 1/4-inch strips
• 1 cup chopped red bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 2 jalapeno peppers, seeded and minced
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 (8-ounce) bottle clam juice
• 2 cups fresh corn kernels (about 4 ears)
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1/4 teaspoon black pepper

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add tortilla strips, and saute 4 minutes or until crisp. Remove strips, and drain on paper towels.
2. Add 1 1/2 teaspoons oil to pan. Add bell pepper and next 5 ingredients (bell pepper through tomatoes); saute 4 minutes. Stir in broth and clam juice; bring to a boil. Reduce heat, and simmer 5 minutes. Add corn and shrimp; cook 3 minutes or until shrimp are done. Remove from heat; stir in onions, cilantro, lime juice, and black pepper. Ladle soup into bowls. Divide strips evenly over each serving.
3. Note: To freeze up to 1 month, place cooled soup in an airtight container. Thaw in the refrigerator.

vegetable oil, corn tortillas, red bell pepper, ground cumin, oregano, garlic, peppers, tomatoes, chicken broth, clam juice, corn kernels, shrimp, green onions, fresh cilantro, lime juice, black pepper

Taken from www.myrecipes.com/recipe/corn-and-shrimp-tortilla-soup (may not work)