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Rich in nutrition and fiber
1 can (16 ounces) posole, drained
1 can (14 3/4 ounces) creamed corn
1 cup canned chicken broth
2 canned chipotle chile peppers in adobo, chopped plus
2 teaspoons canning sauce
1 can (12 ounces) tomatillos, drained and coarsely chopped
1 can (4 ounces) small or medium shrimp, drained, optional
1/4 cup chopped cilantro


Preparation Time: Approximately 15 minutes

Cook Time: Approximately 15 minutes

Combine posole, corn, broth, chipotle peppers and sauce in a medium saucepan; bring to a boil over a high heat. Stir in the tomatillos and reduce heat; simmer for 5 minutes, stirring occasionally. Add shrimp and heat through. Serve in soup bowls topped with cilantro.
Servings: 4

Nutritional Information Per Serving:
Calories 210; Fat 3g; Cholesterol 0mg; Sodium 860mg; Carbohydrate 41g; Fiber 5g; Protein 5g.

Preparation Time: 15 Serves:
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
This recipe has been viewed 1282 times.


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