Southwestern Shrimp Soup

Photo by Dana Gallagher
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 502 calories
    • Calories 39 calories from fat
    • Fat 13 g
    • Sat Fat 4 g
    • Cholesterol 197 mg
    • Sodium 1,679 mg
    • Protein 26 g
    • Carbohydrate 25 g
    • Sugar 5 g
    • Fiber 5 g


  1. Check 1/2cup sour cream
  2. Check 1teaspoon ground cumin
  3. Check 1 3/4teaspoons kosher salt
  4. Check 1tablespoon olive oil
  5. Check 2 cloves garlic, thinly sliced
  6. Check 4 tomatoes, cut into 1-inch chunks, or one 14.5-ounce can diced tomatoes, undrained
  7. Check 1/4teaspoon black pepper
  8. Check 2 jalapeños, seeded and thinly sliced, or hot sauce to taste
  9. Check 1 15.5-ounce can hominy, drained
  10. Check 1pound fresh or frozen medium shrimp, peeled and deveined
  11. Check 1/2cup fresh cilantro leaves (optional)
  12. Check 1 lime, quartered


  1. In a small bowl, combine the sour cream, cumin, and ¼ teaspoon of the salt. Cover and refrigerate.
  2. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute.
  3. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes.
  4. Add the jalapeños or hot sauce and hominy and simmer for 5 minutes.
  5. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
  6. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the lime on the side.