Ancho Chile Shrimp Soup

Number of Servings: 
6
Ingredients: 
1 Tbsp Olive Oil
1 onion diced
3 stalks celery sliced
2 peeled carrots, sliced ¼ ‘ thick wheels
1 green bell pepper, diced ½ inch
1 yellow zucchini, sliced ½ “ thick rounds
1 green zucchini sliced ½ “ thick rounds
3 cloves garlic, minced
2-3 tsp ancho chile powder*
1 ½ tsp dried oregano
½ tsp – salt to taste
1 can (14.5 oz) diced tomatoes in juice
8 cups chicken broth
½ c corn kernals
1 lb Shrimp – peeled
Instructions: 
In large pan over medium high heat combine first group of ingredients, and cook 2-3 minutes until vegetables brown slightly.  Add spices, tomatoes and broth.  Bring to a boil, and then reduce heat to simmer and cook for 15-20 minutes until vegetables are tender.  Bring back to a boil, add corn and shrimp and cook for 3-5 minutes until shrimp are pink and cooked through.  Serve, garnished with fresh lime wheels.

Courtesy: Sea Port Products Corporation

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Ask a dietition

  • I am finally convinced that the cholesterol found in shrimp isn’t going to raise my blood cholesterol and may actually decrease my risk of heart disease.  Are there any other nutrients found in shrimp that can make me healthier?
    Happy Holidays!
    Ralph C.

    FIND OUT THE ANSWER

We already know that shrimp is low in fat and calories. But if you are concerned about cholesterol, there is good news. You do not have to give up shrimp! Research shows and dietitians concur that the high percentage of "good fats" in shrimp reduces the impact of cholesterol. So enjoy shrimp as part of a balanced - and delicious - diet.