Spicy Shrimp Soup

Spicy Shrimp Soup

1 medium onion, chopped

4 cloves garlic, minced

1 Tbsp olive oil

4 cups reduced sodium chicken broth or vegetable broth (Kitchen Basics brand :))

1/4 teaspoon salt

1/4-1/2 teaspoon crushed dried red pepper

1 pound frozen shrimp, raw, peeled & deveined

1 cup frozen corn

1 15-ounce can cannellini beans (white kidney beans) rinsed and drained

1/2 cup cilantro, chopped

2 or more tablespoons fresh lime juice

1 avocado, cut into 1/2 inch pieces

• In a large 4-5 quart Dutch oven, heat the oil. Saute poblano and onion until tender. Add garlic and saute 1/2 minute.
• Add broth, salt and crushed dried red pepper. Bring to a boil.
• Add frozen shrimp, corn and drained beans. Return to a boil.
• Simmer uncovered about 2 minutes or until shrimp turn opaque.
• Stir in cilantro and lime juice.
• Serve with avocado.
• Makes 6 servings
• This recipe is adapted from Better Homes and Gardens Magazine, February 2013 issue