1-1/2 Tablespoons vegetable oil 4 corn tortillas, cut into thin strips 1 cup red pepper, chopped 1 teaspoon ground cumin 1 teaspoon dried oregano 2 garlic cloves, minced 2 jalapeno peppers, seeded and minced One 14.5 ounce can diced tomatoes, drained 16 ounces gf chicken broth One 8 ounce bottle clam juice 2 cups fresh corn kernels 1-1/2 pounds medium shrimp, peeled & deveined 1/2 cup green onions, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh lime juice 1/4 teaspoon black pepper
In a stock-pot heat 1 tablespoon oil over medium-high heat. Add tortilla strips and saute until crisp. Remove strips and drain on paper towels.
Add remaining oil to pan. Add bell pepper, cumin, oregano, garlic, jalapeno and tomatoes and saute for 4 minutes. Stir in broth and clam juice and bring to a boil. Reduce heat and simmer for 5 minutes. Add corn and shrimp; simmer another 3 minutes.
Remove from heat and stir in onions, cilantro, lime juice and black pepper.
Pour soup into warmed bowls and top with tortilla strips.