Spicy Fish Soup recipe

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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

Nutrition Info

145.7 calories
carbohydrate: 12.2 g
cholesterol: 45.7 mg
fat: 1.7 g
fiber: 2.4 g
protein: 19.3 g
saturatedFat: 0.4 g
servingSize: -
sodium: 873.8 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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.

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