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Southwestern Shrimp Soup

Southwestern Shrimp Soup
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2006

Nutritional Information

  • Per Serving
  • Calories 502Calories From Fat 39%
  • Fat 13g
  • Sat Fat 4g
  • Cholesterol 197mg
  • Sodium 1,679mg
  • Carbohydrate 25g
  • Fiber 5g
  • Sugar 5g
  • Protein 26g
What does this mean? See Nutrition 101 .

Quick Tip

Southwestern Shrimp Soup
Hominy (or posole, corn kernels with the outer hull and germ removed) is found in the Latin section of most supermarkets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.