Shrimp & Chicken Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Shrimp & Chicken Veggie Soup calories by ingredient


Introduction

One of those slightly spicy, quirky soups, Very filling. High fiber. Could lower the sodium by using dry beans and raisning the prep time.

Enjoy! One of those slightly spicy, quirky soups, Very filling. High fiber. Could lower the sodium by using dry beans and raisning the prep time.

Enjoy!
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

Directions

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.