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Shrimp And Rice Soup With Chipotle Chile

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Ingredients
  Homemade chicken stock/1 (49 1/2-ounce) can chicken broth 6 Cup (96 tbs)
  Converted white rice 3⁄4 Cup (12 tbs)
  Onion 1 Medium, chopped
  Frozen fajita style vegetables with black beans 16 Ounce, thawed (1 Package)
  Cooked shelled deveined medium shrimp 1 Pound
  Salt 1⁄2 Teaspoon
  Fresh lemon juice 2 Tablespoon
  Chopped fresh cilantro 3 Tablespoon
Directions

1. In a 3 1/2- or 4-quart electric slow cooker, combine the stock, salsa, rice, and onion.
2. Cover and cook on the low heat setting about 3 1/2 hours, or until the rice is tender but not mushy. Increase the heat to the high setting.
3. Stir in the vegetables, shrimp, and salt and cook on high until the shrimp and vegetables are hot, about 15 to 20 minutes longer. Stir in the lemon juice. Ladle into soup bowls and sprinkle the cilantro on top.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Shrimp

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