Mexican Shrimp-and-Chicken Soup

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8 servings (serving size: 1 cup)


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1/2 teaspoon ground cumin
2 cups water
1 teaspoon chili powder
5 teaspoons fresh lemon juice, divided
1/2 teaspoon salt, divided
1/2 teaspoon dried oregano
2 (6-ounce) skinned chicken breast halves
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 bay leaves
1 large garlic clove, sliced
1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups (1-inch) cut green beans (about 1/2 pound)
3/4 pound medium shrimp, peeled and deveined
1/2 cup sliced green onions
2 tablespoons chopped fresh cilantro


Place cumin in a Dutch oven; cook over medium heat 30 seconds or until toasted. Add water, chili powder, 3 teaspoons lemon juice, 1/4 teaspoon salt, oregano, chicken, broth, bay leaves, and garlic; bring to a boil. Partially cover, reduce heat to medium-low, and simmer 20 minutes or until chicken is done. Remove chicken from pan; place chicken in a bowl, and chill 15 minutes. Strain broth mixture through a sieve into a large bowl; discard solids. Remove chicken from bones; shred. Discard bones; set meat aside.

Return broth mixture to pan. Add potatoes; bring to a boil. Partially cover, reduce heat, and simmer 15 minutes or until tender. Add beans; simmer 5 minutes. Add chicken and shrimp; simmer 3 minutes or until shrimp are done. Remove from heat; stir in 2 teaspoons lemon juice, 1/4 teaspoon salt, onions, and cilantro.

Created date

October 1998

Nutritional Information

Calories 162
Caloriesfromfat 11 %
Fat 2 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 20.4 g
Carbohydrate 15 g
Fiber 1.9 g
Cholesterol 77 mg
Iron 2.3 mg
Sodium 470 mg
Calcium 47 mg