Ingredients
1 can (19 ounces) reduced-sodium chicken and wild rice (or rice) soup
1 can (14.5 ounces) no-salt-added diced tomatoes
1 can (11 ounces) Southwestern-style corn, drained
10 ounces medium (31-35 count) shrimp, cleaned and deveined
1/4 cup chopped cilantro
Preparation
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 15 minutes
Preparation:
Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
Clean shrimp. Stir in shrimp and cilantro into soup; return to a boil, about 1 minute. Serve in bowls.
Serve with warm tortillas, if desired.
