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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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There are seafood stews swimming through every cuisine in the world. This one has a decided Mexican flair you can create instantly with a can of diced tomatoes, a can of corn and black beans, and a handful of chopped cilantro. Read more . The shrimp cook in seconds, so they should be added in the last minute of simmering. Ingredients:
1 can (19 oz) reduced sodium chicken and wild rice (or rice) soup |
1 can (14.5 oz) no salt added diced tomatoes |
1 can (11 oz) southwestern-style corn, drained |
10 ounces medium (31-35 count) shrimp, cleaned and deveined |
1/4 cup chopped cilantro |
Directions:
1. Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
2. Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls..
3. Serving Suggestions: Serve with warm tortillas, if desired.
4. Total cost: $9.57
5. Servings: 4
6. Nutritional Information Per Serving:
7. Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV
8. *Daily Value
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