Recently a restaurant menu informed me how much less fat is in shrimp than in chicken so I bought some shrimp at the grocery and whipped up a super simple mexican soup! It took me about 15 minutes for the whole thing.
1/4 cup yellow onion, chopped
1/2 cup red pepper, chopped (I used some frozen that was in my freezer)
1/4 tsp crushed red pepper
2 garlic cloves, chopped
Olive oil for sautéing
4 cups low-sodium chicken stock
I’ve found Swanson unsalted broth to be the lowest at 130mg per cup
12 oz frozen shrimp (be sure to get deveined and peeled!)
1 1/2 cup frozen corn
1 can black beans, rinsed well
1/2 cup cilantro, chopped
4 tbsp lime juice
avocados to compliment
In a large pot, sauté the onions, red pepper flakes, garlic and red peppers on medium-high heat until soft. About 10 minutes. Add broth and bring to a boil. Add in frozen corn, shrimp and black beans and return to boil. Boil just long enough to thaw the shrimp and corn. Remove from heat and add lime juice and cilantro and serve with avocado.