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.
Spicy Fish Soup
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.
Ingredients
- cooking spray
- ½ medium onion chopped
- 1 clove garlic minced
- 1 tablespoon chili powder
- 1 ½ cups chicken broth
- 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
Instructions
- Gather all ingredients.
- 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.
- Stir in chicken broth, chile peppers, and cumin; bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
- 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.
- Gradually stir in yogurt until heated through.
