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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl. Ingredients:
1/2 onion, chopped |
1 clove garlic, minced |
1 tablespoon chili powder |
1 1/2 cups chicken broth |
1 (4 ounce) can canned green chile peppers, chopped |
1 teaspoon ground cumin |
1 1/2 cups canned peeled and diced tomatoes |
1/2 cup chopped green bell pepper |
1/2 cup shrimp |
1/2 pound cod fillets |
3/4 cup plain nonfat yogurt |
Directions:
1. Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
2. Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
3. Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
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