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.

Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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