Mexican Shrimp Soup

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Mexican Shrimp Soup

Mexican Shrimp Soup
1 tbsp. olive oil
1 cup white onion chopped
3 cloves garlic minced
1 cup organic corn kernels
1/2 tsp. organic chili powder
1 (32- oz.) container organic vegetable broth
1 (15- oz.) can can organic black beans rinsed and drained
1 (4- oz.) can diced green chiles
1 (4- oz.) can red potato cut into 1/2-inch cubes
20 Full Circle Peeled and Deveined Shrimp, tails removed (31 to 40 count bag)
Sea salt to taste
Fresh cilantro leaves (optional garnish)

Prep: 20 minutes, Cook: about 40 minutes, Serves: 4

1. Heat oil in a large saucepan over medium-high heat. Add onion and cook for 5 minutes to soften. Stir in garlic, then stir in corn, chili powder, broth, black beans, chiles and potato.

2. Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally. Stir in shrimp and cook for 2 minutes or until fully pink.

3. Season with salt and ladle into bowls; garnish with cilantro, if you like. 

Nutritional Information:
257 calories, 17 g protein, 5 g total fat (1 g sat., 0 g trans), 39 g carbohydrate, 6 g fiber, 9 g sugar, 80 mg cholesterol, 897 mg sodium, 7 points


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