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Street Corn & Shrimp Soup
Prep: 15 minutes
Cook: 27 minutes • Serves: 8
1 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
1 large red bell pepper, chopped
1 small yellow onion, halved and chopped
1 can (7 ounces) Our Family® Diced Green Chiles
1 teaspoon chile lime seasoning
6 cups low sodium vegetable broth
2 packages (10 ounces each) frozen Mexican-style street corn
1 package (8 ounces) Neufchâtel cheese, cut into 1/2-inch pieces, at room temperature
Chopped fresh cilantro and/or lime wedges for garnish (optional)
1.In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 3 minutes or until opaque throughout, turning once. Transfer shrimp to paper towel-lined plate.
2.In same saucepot with drippings, heat remaining 1 tablespoon oil over medium-high heat. Add pepper and onion; cook 5 minutes or until tender-crisp, stirring occasionally. Add chiles and seasoning; cook 2 minutes, stirring occasionally. Add broth; heat to a simmer. Reduce heat to medium; simmer 10 minutes, stirring occasionally. Add corn; cook 5 minutes or until heated through, stirring occasionally. Add cheese and shrimp; cook 2 minutes or until cheese is melted and shrimp is heated through, stirring occasionally. Makes about 10 cups soup.
3.Serve soup garnished with cilantro and/or lime wedges, if desired.
Approximate nutritional values per serving (1-1/4 cups):
242 Calories, 13g Fat, 4g Saturated Fat, 82mg Cholesterol, 816mg Sodium,
22g Carbohydrates, 3g Fiber, 6g Sugars, 1g Added Sugars, 12g Protein