Directions:
- Pour the canned tomatoes, along with their juice, tomato sauce and water into a soup pot, bring to a boil over medium high heat, then reduce to a simmer.
- Add seafood base.
- Remove the cores and seeds from the peppers and chop them and the onion.
- Place in a blender or food processor with the cilantro, oregano and cumin.
- Pulse until finely pureed.
- Add to the soup, stir to blend, then taste.
- Add the cooked shrimp to the soup, warm 5-10 minutes on low.
- Whisk in sour cream and sugar.
- To serve, place a spoonful of cooked rice in each bowl and top with hot soup. If the rice was refrigerated, let it come to room temperature while the soup is cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.67 Kcal (987 kJ) | ||
| Calories from fat | 90.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 15% | |
|---|---|---|---|
| Cholesterol | 88.29mg | 29% | |
| Sodium | 279.71mg | 12% | |
| Potassium | 299.68mg | 6% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 15.01g | 30% | |
| Vitamin C | 22.5mg | 37% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7.4mg | 41% | |
| Calcium | 99.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 82.18 Kcal (344 kJ) | ||
| Calories from fat | 31.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 15% | |
|---|---|---|---|
| Cholesterol | 30.79mg | 29% | |
| Sodium | 97.54mg | 12% | |
| Potassium | 104.5mg | 6% | |
| Total Carbs | 7.24g | 7% | |
| Sugars | 1.2g | 14% | |
| Dietary Fiber | 0.54g | 6% | |
| Protein | 5.23g | 30% | |
| Vitamin C | 7.8mg | 37% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2.6mg | 41% | |
| Calcium | 34.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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