This is a delicious fish soup that’s low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also add a splash of hot pepper sauce to each bowl.
Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::4
Ingredients
cooking spray
½ medium onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 ½ cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 ½ cups canned peeled and diced tomatoes
½ cup chopped green bell pepper
½ cup medium shrimp, peeled and deveined
½ pound cod fillets, cut into chunks
¾ cup plain nonfat yogurt
Directions
Gather all ingredients.
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Spray a large saucepan with cooking spray and heat over medium-high heat. Add onion and sauté, stirring often, until translucent, about 5 minutes. Add garlic and chili powder; sauté until fragrant, about 2 minutes.
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Stir in chicken broth, chile peppers, and cumin; bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
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Add tomatoes, bell pepper, shrimp, and cod; increase the heat to medium and return to a boil. Reduce the heat to low, cover, and simmer for 5 more minutes.
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Gradually stir in yogurt until heated through.
Dotdash Meredith Food Studios