Beazell's Cook Book

Shrimp Enchilada Soup by Jessica LeBlanc

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2 bags of the medium pre cooked shrimp with tails on
1 bag of the recipe ready fajita mix in the frozen section (sliced onions, green, red, and yellow bell peppers)
Olive oil
Large can El Paso enchilada sauce mild
1 tsp diced jalapeños
1 dollop plain Greek yogurt
Sliced avocados
Beazell's Cajun Seasoning
Taco Bell fajita seasoning mix
Fiesta shredded cheese
Fat free refried beans
1 can whole kernel corn

In a small pot, cook refried beans as directed, set aside. Also cook corn in another small pot and set aside.

Remove tails from shrimp and place in a large bowl. Season well with Beazell's and add the fajita mix and mix until evenly distributed. Set aside. In a large pot add 1-2 Tbsp. of Olive oil and heat on med-high. Sautéed onion and bell peppers until cooked soft. Then add shrimp and sautéed until water is cooked out. Then add can of enchilada sauce. Turn heat down to medium low and let simmer for about 20-25 minutes. In a bowl, layer refried beans on the bottom. Then spoon in soup. Then add corn and stir together. Then sprinkle some cheese, add diced jalapeños, however much you want, sliced avocados and a dollop of the Greek yogurt! Of course you don't have to use the yogurt, you can use sour cream. That's just the healthy version!

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