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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 can(s) (11oz) southwesternstyle corn, drained |
1 can(s) (14.5oz) nosaltadded diced tomatoes |
1 can(s) (19oz) reducedsodium chicken and wild rice (or rice) soup |
1/4 cup(s) chopped cilantro |
10 ounce(s) medium (3135 count) shrimp, cleaned and deveined |
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. Stir in shrimp and cilantro into soup; return to a boil, about 1 minute. Serve in bowls.
3. Serve with warm tortillas, if desired.
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