Lunch

Shrimp and Chicken Veggie Soup is for Lunch.

Shrimp and Chicken Veggie Soup takes 10 minutes to prepare.

Shrimp and Chicken Veggie Soup takes 45 minutes to cook.

Shrimp and Chicken Veggie Soup makes 8 servings.

The ingredients for Shrimp and Chicken Veggie Soup are:

Mixed Vegetables, frozen, 1 package (10 oz)
Bean sprouts, 2 cup
Beans, great northern, 2 cup
Beans, black, .5 cup
Celery, raw, .5 cup, diced
Salsa, .5 cup
Cilantro, raw, 3 tbsp
Shrimp, cooked, 3 oz
Chicken Breast, no skin, 6 ounces
Cornstarch, 25 grams
Sour Cream, reduced fat, 1 tbsp
Pepper, red or cayenne, .5 tsp
Swanson Chicken Broth 99% Fat Free, 4 cup

Tony Chacheres Creole Seasoning (optional) 2 tsp

Here is how you make Shrimp and Chicken Veggie Soup:

I use frozen chickens tenders and chop them to desired size...Remove tails from cooked frozen shrimp...Chop celery and cilantro. ..Reserve 1/2C broth and mix cornstarch and sour cream into this...Put all ingredients into a crock pot and cook until heated through and thickened. Could be done on stovetop as well...Pour broth mixture in at the end and stir well. This is the thickening agent...Each serving is 1C...* I use a crockpot and cook overnight to get the slow cooking flavor, but the above time is doable on a stovetop.Number of Servings: 8Recipe submitted by SparkPeople user MSWENDI42.

The nutritional information for Shrimp and Chicken Veggie Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 154.4

• Total Fat: 1.3 g
• Cholesterol: 33.8 mg
• Sodium: 484.5 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 6.4 g
• Protein: 14.5 g

The dietary needs meet for Shrimp and Chicken Veggie Soup is Low Fat