Spicy Quinoa Shrimp Soup

I made this yummy soup tonight that reminded me so much of tortilla soup.  Only this one is packed with protein and good carbs.  This recipe is most definitely going to be a keeper!


12 Large Shrimp (cleaned, tails removed)
1 cup Quinoa (washed thoroughly)
4 cups Chicken Broth
1/4 cup Onion (diced)
1/4 cup Carrot (diced)
2 Garlic Cloves (minced)
1 cup Frozen Corn Kernels
1 can Bush's Best Seasoned Black Beans
1 can Diced Tomatoes w/Roasted Garlic
1/2 tsp. Ground Cumin
1/2 tsp. Spanish Paprika
1/2 tsp. Old Bay seasoning
1/4 tsp. Ground Coriander
1/3 tsp. Ground Oregano
1 tbsp. Lime Juice
1 1/2 tbsp. Chopped Cilantro
1 tbsp. Extra Virgin Olive Oil
Cholula Chile Lime Hot Sauce to taste
Pepper to Taste

Heat olive oil in a 3 quart sauce pan and add onions and carrots.  Saute for 2 to 3 minutes, then add the quinoa and cook for another 3 minutes.  Add garlic and cook for 2 minutes before adding the diced tomatoes, black beans, corn and chicken broth.  Add the dry spices, stir, cover and simmer for 30 minutes.  After 30 minutes add the shrimp, cilantro and lime juice and cook for 5 minutes or until shrimp are pink.  Add hot sauce to taste.  Serve with a dollop of sour cream or greek yogurt.


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