Saturday, January 24, 2009

Souper Saturday - Shrimp and Poblano Chili


I am re-posting another one of my favorite soups! I hope you enjoy it, too.

Shrimp and Poblano Chili (Southern Living Magazine - January 2007)

First, you have to make this which you can use for other chilis and soups

Chili Seasoning Mix
Makes about 1 1/2 cups.
Prep 5 Min.

3/4 cup chili powder
2 Tbsp. ground cumin
2 Tbsp. dried oregano
2 Tbsp. dried minced onion
2 Tbsp. sugar
2 tsp. dried minced garlic

Shrimp and Poblano Chili
Makes 8 servings
Prep- 10 min. Cook 25 min

2 poblano chile peppers - diced
1 Tbsp. olive oil
4-(16 oz) cans navy beans, undrained
4 - cups frozen whole kernel corn
1 Cup chicken broth
2 Tbsp. Chili Seasoning Mix
2 lb. peeled, medium-size raw shrimp
Fresh Cilantro and fresh limes - optional

1. Saute diced chile peppers in 1 Tbsp. hot oil in a Dutch oven over medium high heat for 2 minutes.

2. Stir in navy beans and next 3 ingredients;bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in peeled shrimp and cook, uncovered, 5 minutes. They will turn opaque when they are cooked.

3. Serve with fresh cilantro and squeezed lime juice. Also, warm corn tortillas, sour cream, cheddar or jack cheese and diced avocados are yummy, too!

Enjoy!



3 comments:

Jen said...

That looks so good. Love shrimp and cilantro...can't wait to give it a try.

Allison said...

Sounds delicious! Thanks for hosting again!

GladMom24 said...

OK Janel, I am so new to this whole blog/linky thingy. Still figuring it all out. But I wanted you to know I did check out your recipe. I don't like soup. My kids do (Campbell s)My hubby makes soup(throws whatever he can find into the crock pot and pronounces it soup!) But I did copy down your chili recipe and next time I am inspired to do more than open a can I will try yours :) hope you are having fun at your retreat!

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