Mexican Shrimp Stew
Ready In: 19 mins
Serves: 4
Ingredients
- 1 (19 ounce) can reduced sodium chicken and wild rice soup (or rice)
- 1 (14 1/2ounce) can no-salt-added diced tomatoes
- 1 (11 ounce) can southwestern-style corn, drained
- 10 ounces medium shrimp, cleaned and deveined, 31-35 count
- 1⁄4 cup chopped cilantro
Directions
- Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
- Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.
- Serving Suggestions: Serve with warm tortillas, if desired.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off