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TOMATILLO POSOLE
Rich in nutrition and fiber |
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1 can (16 ounces) posole, drained
1 can (14 3/4 ounces) creamed corn
1 cup canned chicken broth
2 canned chipotle chile peppers in adobo, chopped plus
2 teaspoons canning sauce
1 can (12 ounces) tomatillos, drained and coarsely chopped
1 can (4 ounces) small or medium shrimp, drained, optional
1/4 cup chopped cilantro
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Preparation Time: Approximately 15 minutes
Cook Time: Approximately 15 minutes
Preparation:
Combine posole, corn, broth, chipotle peppers and sauce in a medium saucepan; bring to a boil over a high heat. Stir in the tomatillos and reduce heat; simmer for 5 minutes, stirring occasionally. Add shrimp and heat through. Serve in soup bowls topped with cilantro.
Servings: 4
Nutritional Information Per Serving:
Calories 210; Fat 3g; Cholesterol 0mg; Sodium 860mg; Carbohydrate 41g; Fiber 5g; Protein 5g.
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Preparation Time: 15 |
Serves: |
| 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 2200 times. |
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