Shrimp And Rice Soup With Chipotle Chile
|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|
|Fresh lemon juice||2 Tablespoon|
|Chopped fresh cilantro||3 Tablespoon|
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.