Southwestern Shrimp, Corn, and Sweet Potato Soup

  • Yield 12 servings

Naturally sweet yams, shrimp, corn and spicy Southwestern seasonings flawlessly come together in this easy (dump and stir) satisfying soup.


1 red onion, chopped
1/2 teaspoon minced garlic
2 cups 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
1 cup salsa
4 cups fat-free chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 pounds 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.



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