Scrumptious Southwestern Soup

Filled with shrimp, corn, and sweet potato, this southwest soup will leave you satisfied.


By Holly Clegg


Southwestern Shrimp, Corn, Sweet Potato Soup from Too Hot in the Kitchen cookbook Southwestern Shrimp, Corn and Sweet Potato Soup has less than 10 ingredients, and can be made in only minutes! This scrumptious soup combines the best of southwestern and southern flavors with a mixture of shrimp, naturally sweet yams, corn and southwestern seasonings that come together flawlessly for an easy, super-satisfying, one-pot meal. My sister leaves out the shrimp for a vegetarian version. Diabetic-friendly and delicious!


Southwestern Shrimp, Corn, and Sweet Potato Soup from Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen cookbook

It doesn’t get any better or easier than this wonderfully tasting “dump and stir” soup. With a few convenient items, southwestern seasoning and shrimp and sweet potatoes, this extremely flavorful soup is quite simply, a masterpiece. Get the recipe here.

Nutritional information per serving: Calories 146 Calories from fat 8% Fat 1g Saturated Fat 0g Cholesterol 84mg Sodium 518mg Carbohydrate 23g Dietary Fiber 3g Sugars 5g Protein 12g Dietary Exchanges: 1 1/2 starch, 1 1/2 very lean meat.

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a healthy culinary expert through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series. Clegg, who attended the Cordon Bleu Cooking School, London, has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Web MD, and The Huff Post. Clegg has consulted for Walmart, Teflon, The Coca-Cola Company, and hospitals nationwide. Visit Holly on YOUTUBE and her BLOG for more of her new easy healthy recipes.

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Mar 29, 2016

Looks good!