Description
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 splash in a drop of hot pepper sauce in each bowl.
Ingredients
- ½ 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 shrimp
- ½ pound cod fillets
- ¾ cup plain nonfat yogurt
Instructions
- Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute
- stirring often
- for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
- Then add the chicken broth
- chile peppers and cumin
- stirring well. Bring to a boil
- reduce heat to low
- cover and simmer for 20 minutes.
- Next
- add the tomatoes
- green bell pepper
- shrimp and cod. Return to a boil
- then reduce heat to low
- cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4