Corn-And-Shrimp Tortilla Soup

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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 jalapeño 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

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