This dump-and-go soup is one our family has been making for years. It’s quick, easy, and loved by all!
Time: 15 minutes
30-oz. canned cream-style corn
2 cups frozen corn
20 ounces of canned diced tomatoes with peppers
Optionally, add in a can of diced green chiles if your diced tomatoes are plain. Adjust peppers to your family’s preferred spice level.
16 ounces tomato sauce
2 pounds shrimp, tail-off and deveined (use cooked for an even quicker meal)
bunch of fresh cilantro
optional: avocado slices for serving
- Add all of the ingredients except for the shrimp to a pot and heat over medium-high, stirring occasionally.
- After the soup is hot, add in the shrimp and simmer until the shrimp is cooked, or heated through if pre-cooked shrimp is used
- Salt to taste.
- Serve topped with fresh cilantro and a squirt of lime juice alongside slices of avocado