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Fiesta Shrimp Soup

5 star rating
 

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Submitted by: Beth Lupton

 

This soup combines shrimp with tomatoes and onion in chicken broth, and has salsa, green chilies, and cumin for a Mexican flavor.
 

Ingredients

  • 1 large onion, chopped
  • 3 cloves minced garlic
  • 3 tablespoons olive oil
  • 2 4-ounce cans chopped green chiles
  • 1 15-ounce can petite diced tomatoes
  • 4 cups chicken broth
  • 1 cup salsa
  • 1 Tbsp. Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/3 cup flour
  • 3/4 cup water
  • 1 pound cleaned shrimp
  • 2/3 cup sour cream
  • Cilantro to garnish
  • Tortilla chips

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Method

1. Cook garlic and onion in oil for 3 minutes; add tomatoes, chilies, broth, salsa, Worcestershire and cumin; cook on low for 20-25 minutes. 2. In bowl, mix flour and water and stir into soup slowly. Bring to a boil while constantly stirring; reduce to low for 5-10 minutes. 3. Add the cleaned shrimp; simmer just until shrimp are done (only takes a few minutes to turn pink). 4. Stir in sour cream; do not boil. Garnish with cilantro and serve with tortilla chips.

 

Notes: My husband and I love Mexican food, and this is especially good in the winter when you crave a hearty soup!

 

Number of Servings: 4-6

 

Submitted by: Beth Lupton ()

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