Ingredients
1 can (16 ounces) posole, drained
1 can (14 3/4 ounces) creamed corn
1 cup canned chicken broth
2 canned chipotle chile peppers in adobo, chopped plus
2 teaspoons canning sauce
1 can (12 ounces) tomatillos, drained and coarsely chopped
1 can (4 ounces) small or medium shrimp, drained, optional
1/4 cup chopped cilantro
Preparation
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 15 minutes
Preparation: Combine posole, corn, broth, chipotle peppers and sauce in a medium saucepan; bring to a boil over a high heat. Stir in the tomatillos and reduce heat; simmer for 5 minutes, stirring occasionally. Add shrimp and heat through. Serve in soup bowls topped with cilantro. Servings: 4
Nutritional Information Per Serving: Calories 210; Fat 3g; Cholesterol 0mg; Sodium 860mg; Carbohydrate 41g; Fiber 5g; Protein 5g.
