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Mexican Shrimp Stew
Courtesy of
1 can (19 oz) reduced sodium chicken and wild rice (or rice) soup
1 can (14.5 oz) no salt added diced tomatoes
1 can (11 oz) Southwestern-style corn, drained
10 ounces medium (31-35 count) shrimp, cleaned and deveined
1/4 cup chopped cilantro


Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.

Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls..

Serving Suggestions: Serve with warm tortillas, if desired.

Total cost: $9.57
Servings: 4

Nutritional Information Per Serving:
Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV
*Daily Value

Preparation Time: 7 Serves: 4
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
This recipe has been viewed 1919 times.


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