Shrimp & Chicken Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Mixed Vegetables, frozen, 1 package (10 oz) Bean sprouts, 2 cup Beans, great northern, 2 cup Beans, black, .5 cup Celery, raw, .5 cup, diced Salsa, .5 cup Cilantro, raw, 3 tbsp Shrimp, cooked, 3 oz Chicken Breast, no skin, 6 ounces Cornstarch, 25 grams Sour Cream, reduced fat, 1 tbsp Pepper, red or cayenne, .5 tsp Swanson Chicken Broth 99% Fat Free, 4 cup Tony Chacheres Creole Seasoning (optional) 2 tsp
I use frozen chickens tenders and chop them to desired size.
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Remove tails from cooked frozen shrimp.
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Chop celery and cilantro.
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Reserve 1/2C broth and mix cornstarch and sour cream into this.
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Put all ingredients into a crock pot and cook until heated through and thickened. Could be done on stovetop as well.
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Pour broth mixture in at the end and stir well. This is the thickening agent.
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Each serving is 1C.
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* I use a crockpot and cook overnight to get the slow cooking flavor, but the above time is doable on a stovetop.
Number of Servings: 8
Recipe submitted by SparkPeople user MSWENDI42.
.
.
Remove tails from cooked frozen shrimp.
.
.
Chop celery and cilantro.
.
.
Reserve 1/2C broth and mix cornstarch and sour cream into this.
.
.
Put all ingredients into a crock pot and cook until heated through and thickened. Could be done on stovetop as well.
.
.
Pour broth mixture in at the end and stir well. This is the thickening agent.
.
.
Each serving is 1C.
.
.
* I use a crockpot and cook overnight to get the slow cooking flavor, but the above time is doable on a stovetop.
Number of Servings: 8
Recipe submitted by SparkPeople user MSWENDI42.
Nutritional Info Amount Per Serving
- Calories: 154.4
- Total Fat: 1.3 g
- Cholesterol: 33.8 mg
- Sodium: 484.5 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 6.4 g
- Protein: 14.5 g
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