Slow Cooker Mexican Shrimp Soup Recipe
- Cuisine: Mexican
- Course: Soup
- Skill Level: Moderate
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Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 15m
- Cook Time: 5:00 h
- Ready In: 5:15 h
Average Member Rating
(4 / 5)
1 People rated this recipe
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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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