MAKES: 6 servings (about 9 cups)
PREP: 15 minutes
COOK: 20 minutes
BAKE: 10 minutes

3 (6-inch) corn tortillas, cut into thin strips
1/2 teaspoon chili powder
1 tablespoon canola oil
1 large onion, diced
1 green bell pepper, diced
1 jalapeño, seeded and minced
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
2(14-ounce) cans low-sodium chicken broth
1 (8-ounce) bottle clam juice
1 (14 1⁄2-ounce) can petite-cut diced tomatoes
1(10-ounce) package frozen whole kernel corn
1 pound medium fresh shrimp, peeled and deveined
Juice of 1 lime (about 2 tablespoons)
1/2 cup chopped fresh cilantro
1/2 teaspoon salt

1. Preheat oven to 350°. Place tortilla strips on a baking sheet, spray lightly with cooking spray, sprinkle with 1/2 teaspoon chili powder, and toss to coat. Bake at 350° for 10 minutes or until crisp.

2. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and jalapeño, and cook, stirring often, 5 minutes or until softened. Stir in garlic, 1 tablespoon chili powder, and cumin, and cook 1 minute.

3. Stir in broth and next 3 ingredients. Bring to a boil, and cook, covered, 10 minutes or until vegetables are tender. Stir in shrimp, and cook 2 minutes or just until shrimp turn pink. Stir in lime juice, cilantro, and salt. Ladle into bowls, and top with baked tortilla strips.