Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, shrimp enchilada soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Add shrimp and season with salt and pepper. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad. Stir into broth mixture; cook until heated, stirring occasionally (do not boil).
Shrimp Enchilada Soup is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Shrimp Enchilada Soup is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have shrimp enchilada soup using 14 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Shrimp Enchilada Soup:
- Prepare 1 bell pepper (chopped)
- Get 3 garlic cloves (minced)
- Prepare 1 onion (chopped)
- Make ready 1 tsp oregano
- Make ready 1 can (15 oz) chopped tomatoes
- Make ready 2 cups vegetable broth
- Prepare 1 tbsp chilli powder
- Take 1/2 tsp paprika
- Prepare 1/2 tsp pepper
- Prepare 1 tbsp cumin
- Get 1/2 cup water
- Take 1 birds eye chilli (optional)
- Get 1 avocado (garnish)
- Get Cilantro (garnish)
Learn how to make enchilada sauce in this recipe video. It's full of rich, authentic Mexican flavor and so easy to make! Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big Chicken Enchilada Soup. I love turning classic meals into soups, it's an easy (maybe even lazy) way to make.
Steps to make Shrimp Enchilada Soup:
- Prepare all ingredients and place into crockpot (except for cilantro and avocado)
- Cook on low for 6-8 hours or 3 hours on high
This simple homemade enchilada sauce lasts for days in the fridge and can even be frozen. These shrimp enchiladas are packed with important nutrients and flavor. In fact, Health.com reports While traditional enchilada sauce contains red or green chili sauce, this recipe calls for frozen corn. Combine soup and salsa in a saucepan over medium heat. Stir until it is thoroughly heated.
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