Southwestern Shrimp, Corn, and Sweet Potato Soup
Naturally sweet yams, shrimp, corn and spicy southwestern seasonings flawlessly come together in this easy (dump and stir) shrimp corn soup recipe.
Servings
12(1 cup) servings
Servings
12(1 cup) servings
Ingredients
  • 1 red onionchopped
  • 1/2teaspoon minced garlic
  • 2cups diced peeled sweet potatoes
  • 1(16-ounce) bag frozen corn
  • 1(15-ounce) can cream-style corn
  • 1(10-ounce) can tomatoes and green chilieschopped
  • 1cup salsa
  • 4cups fat-free chicken broth
  • 2teaspoons chili powder
  • 1teaspoon ground cumin
  • 1 1/2pounds peeled medium shrimp
  • salt and pepper to taste
  • green onionschopped
Instructions
  1. In large nonstick pot coated with nonstick cookign spray, saute onion and garlic until tender. Add all ingredients except shrimp and bring mixture to boil.

  2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste and sprinkle with green onions when serving.
Recipe Notes

Per Serving: Calories 146, Calories from fat 8%, Fat 1g, Saturated Fat 0g, Cholesterol 84mg, Sodium 518mg, Carbohydrate 23g, Dietary Fiber 3g, Sugars 5g, Protein 12g, Dietary Exchanges: 1 1/2 starch, 1 1/2 very lean meat.