Directions:
- In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
- Cover and refrigerate.
- Heat the oil in a large saucepan over medium-high heat.
- Add the garlic and cook for 1 minute.
- Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
- Cook for 10 minutes.
- Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
- Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
- Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
- Serve the lime on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.27 Kcal (1835 kJ) | ||
| Calories from fat | 255.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.43g | 44% | |
|---|---|---|---|
| Cholesterol | 75.82mg | 25% | |
| Sodium | 2271.23mg | 95% | |
| Potassium | 233.53mg | 5% | |
| Total Carbs | 38.26g | 13% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 10.84g | 22% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 1.8mg | 10% | |
| Calcium | 90.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 230.82 Kcal (966 kJ) | ||
| Calories from fat | 134.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 44% | |
|---|---|---|---|
| Cholesterol | 39.93mg | 25% | |
| Sodium | 1196.19mg | 95% | |
| Potassium | 122.99mg | 5% | |
| Total Carbs | 20.15g | 13% | |
| Sugars | 0.54g | 4% | |
| Dietary Fiber | 1.22g | 9% | |
| Protein | 5.71g | 22% | |
| Vitamin C | 8.2mg | 26% | |
| Iron | 0.9mg | 10% | |
| Calcium | 47.8mg | 9% | |
* 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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