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This dump-and-go soup is one our family has been making for years. It’s quick, easy, and loved by all!

Serves: 5

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)
1 lime
bunch of fresh cilantro
optional: avocado slices for serving


  1. Add all of the ingredients except for the shrimp to a pot and heat over medium-high, stirring occasionally.
  2. 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
  3. Salt to taste.
  4. Serve topped with fresh cilantro and a squirt of lime juice alongside slices of avocado

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