Mexican Shrimp-and-Chicken Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 11%
  • Fat: 2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 20.4g
  • Carbohydrate: 15g
  • Fiber: 1.9g
  • Cholesterol: 77mg
  • Iron: 2.3mg
  • Sodium: 470mg
  • Calcium: 47mg


  • 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


  1. 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.
  2. 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.
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