Slow Cooker Mexican Shrimp Soup Recipe

Slow cooker Mexican shrimp soup recipe. Delicious Mexican soup with shrimp and vegetables cooked in slow cooker. #slowcooker #crockpot #seafood #shrimp #soup #mexican
  • Yield: 6
  • Servings: 6
  • Prep Time: 15m
  • Cook Time: 5:00 h
  • Ready In: 5:15 h

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Nutritional Info

This information is per serving.

  • Calories

    259.7
  • Fat

    7.0 g
  • Saturated Fat

    1.2 g
  • Polyunsaturated Fat

    1.3 g
  • Cholesterol

    294.6 mg
  • Sodium

    952.8 mg
  • Potassium

    618.1 mg
  • Carbohydrate

    15.0 g
  • Fiber

    3.9 g
  • Sugars

    7.0 g
  • Protein

    33.7 g

Slow cooker Mexican shrimp soup recipe. Delicious Mexican soup with shrimp and vegetables cooked in slow cooker. You may also like Slow Cooker Catalina Chicken Thighs

Slow Cooker Mexican Shrimp Soup Recipe

Ingredients

  • 3 cans(14½ oz(435 g)) fat-free chicken broth
  • 2 onions, peeled and chopped
  • 2 tomatoes, cut into wedges
  • 4 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 8 oz(240 g) shrimp, peeled and deveined
  • slat and freshly ground black pepper,to taste
  • chopped fresh cilantro, as garnish

Method

Step 1

In slow cooker, combine all ingredients, except seasoning, cilantro, and shrimp. Cover and cook on high-heat setting for 4-5 hours. Add shrimp during last 15 minutes.

Step 2

Discard bay leaf. Season to taste with slat and black pepper.

Step 3

Ladle soup into bowls. Sprinkle each bowl with chopped fresh cilantro.

Step 4

Serve hot.

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