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!
Saturday, January 24, 2009
Labels: Souper Sundays