Mexican Shrimp-And-Chicken Soup Recipe

Name: Mexican Shrimp-And-Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon ground cumin; 2 cups water; 1 teaspoon chili powder; 5 teaspoons fresh lemon juice, divided; 1/2 teaspoon salt, divided; 1/2 teaspoon dried oregano; 2 (6-ounce) skinned chicken breast halves; 2 (16-ounce) cans fat-free, less-sodium chicken broth; 2 bay leaves; 1 large garlic clove, sliced; 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes; 1 1/2 cups (1-inch) cut green beans (about 1/2 pound); 3/4 pound medium shrimp, peeled and deveined; 1/2 cup sliced green onions; 2 tablespoons chopped fresh cilantro

Servings: persons

1/2 teaspoon ground cumin
2 cups water
1 teaspoon chili powder
5 teaspoons fresh lemon juice, divided
1/2 teaspoon salt, divided
1/2 teaspoon dried oregano
2 (6-ounce) skinned chicken breast halves
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 bay leaves
1 large garlic clove, sliced
1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups (1-inch) cut green beans (about 1/2 pound)
3/4 pound medium shrimp, peeled and deveined
1/2 cup sliced green onions
2 tablespoons chopped fresh cilantro

1
Place cumin in a Dutch oven; cook over medium heat 30 seconds or until toasted. Add water, chili powder, 3 teaspoons lemon juice, 1/4 teaspoon salt, oregano, chicken, broth, bay leaves, and garlic; bring to a boil. Partially cover, reduce heat to medium-low, and simmer 20 minutes or until chicken is done. Remove chicken from pan; place chicken in a bowl, and chill 15 minutes. Strain broth mixture through a sieve into a large bowl; discard solids. Remove chicken from bones; shred. Discard bones; set meat aside.
2
Return broth mixture to pan. Add potatoes; bring to a boil. Partially cover, reduce heat, and simmer 15 minutes or until tender. Add beans; simmer 5 minutes. Add chicken and shrimp; simmer 3 minutes or until shrimp are done. Remove from heat; stir in 2 teaspoons lemon juice, 1/4 teaspoon salt, onions, and cilantro.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 teaspoon ground cumin, 2 cups water, 1 teaspoon chili powder, 5 teaspoons fresh lemon juice, divided, and more.

Yes, Mexican Shrimp-And-Chicken Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Shrimp-And-Chicken Soup

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