Shrimp And Rice Soup With Chipotle Chile Recipe
Ingredients
6 cups homemade chicken stock or 1 (49 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can hot salsa with chipotle peppers, diced tomatoes, onions, garlic, and spices
3/4 cup converted white rice
1 medium onion, chopped
1 (16-ounce) package frozen fajita-style vegetables with black beans, thawed
1 pound cooked, shelled, and deveined medium shrimp
1/2 teaspoon salt
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh cilantro
Directions
1. In a 3 1/2- or 4-quart electric slow cooker, combine the stock, salsa, rice, and onion.
2. Cover and cook on the low heat setting about 3 1/2 hours, or until the rice is tender but not mushy. Increase the heat to the high setting.
3. Stir in the vegetables, shrimp, and salt and cook on high until the shrimp and vegetables are hot, about 15 to 20 minutes longer. Stir in the lemon juice. Ladle into soup bowls and sprinkle the cilantro on top.
2. Cover and cook on the low heat setting about 3 1/2 hours, or until the rice is tender but not mushy. Increase the heat to the high setting.
3. Stir in the vegetables, shrimp, and salt and cook on high until the shrimp and vegetables are hot, about 15 to 20 minutes longer. Stir in the lemon juice. Ladle into soup bowls and sprinkle the cilantro on top.
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