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Mexican Shrimp Stew
Courtesy of Mealtime.org |
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1 can (19 oz) reduced sodium chicken and wild rice (or rice) soup
1 can (14.5 oz) no salt added diced tomatoes
1 can (11 oz) Southwestern-style corn, drained
10 ounces medium (31-35 count) shrimp, cleaned and deveined
1/4 cup chopped cilantro
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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.
Total cost: $9.57
Servings: 4
Nutritional Information Per Serving:
Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV
*Daily Value
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Preparation Time: 7 |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 3059 times. |
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