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Shrimp And Rice Soup With Chipotle Chile

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  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

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

Slow Cooked

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1946 Calories from Fat 309

% Daily Value*

Total Fat 34 g52.7%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 896.5 mg298.8%

Sodium 5578.3 mg232.4%

Total Carbohydrates 222 g73.9%

Dietary Fiber 18.1 g72.4%

Sugars 47.1 g

Protein 178 g355.2%

Vitamin A 69.8% Vitamin C 113.5%

Calcium 42.9% Iron 60.9%

*Based on a 2000 Calorie diet

Shrimp And Rice Soup With Chipotle Chile Recipe