Salsa Soup with Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp Olive Oil2 cloves garlic, minced1 can sweet potatoes, drained2 cans chicken broth1/3 cup crushed tortilla chips2.5 cups salsa1 can black beans, drained1 can kidney beans, drained1 can corn, drained1 lb. raw shrimp, peeled and deveined1 tbsp dried oregano3 tbsp fresh cilantro, minced
6 servings
In a large pot, heat the olive oil over medium-high heat. Add the garlic and stir until it just begins to brown. Remove the pot from heat and add the canned sweet potatoes. Puree them with a potato masher. Add the chicken broth, tortilla chips and salsa, and return the pot to heat. Heat for 3-4 minutes until the tortilla chips blend into the liquid. Add the beans, corn, and oregano, and stir well. Bring the soup to a simmer, and add shrimp. Cook for a few more minutes until the shrimp are cooked through and turn pink. Stir in the cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user MKOEBLEY.
In a large pot, heat the olive oil over medium-high heat. Add the garlic and stir until it just begins to brown. Remove the pot from heat and add the canned sweet potatoes. Puree them with a potato masher. Add the chicken broth, tortilla chips and salsa, and return the pot to heat. Heat for 3-4 minutes until the tortilla chips blend into the liquid. Add the beans, corn, and oregano, and stir well. Bring the soup to a simmer, and add shrimp. Cook for a few more minutes until the shrimp are cooked through and turn pink. Stir in the cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user MKOEBLEY.
Nutritional Info Amount Per Serving
- Calories: 406.2
- Total Fat: 9.5 g
- Cholesterol: 116.0 mg
- Sodium: 1,564.3 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 10.1 g
- Protein: 29.4 g
Member Reviews