Southwestern Shrimp, Corn, and Sweet Potato Soup

  • Yield: 12 servings


1 red onion, chopped
1/2teaspoon minced garlic
2cups diced peeled Louisiana yams, (sweet potatoes)
1 (16-ounce) bag frozen cron
1 (15-ounce) can cream-style corn
1 (10-ounce) can chopped tomatoes and green chiles
1cup salsa
4cups fat-free chicken broth
2teaspoons chili powder
1teaspoon ground cumin
1 1/2pounds peeled medium shrimp
Salt and pepper to taste
Chopped green onions


  1. Sauté onion and garlic until tender in a large pot coated with cooking spray. Toss in all ingredients except shrimp and boil mixture.
  2. Combine with shrimp and bring mixture to a boil. Reduce heat and cook 7-10 minutes.
  3. Season to taste. Garnish with green onions before serving.

Nutritional Info *per serving

  • Calories 146
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 84mg
  • Sodium 518mg
  • Carbohydrate 23g
  • Fiber 3g
  • Sugars 5g
  • Protein 12g