Corn and Shrimp Soup Weight Watchers
Indulge in the comforting flavors of this Weight Watchers-friendly Corn and Shrimp Soup, a light yet satisfying dish that’s perfect for any meal. Packed with nutrient-rich vegetables like sweet corn, diced carrots, and celery, this soup bursts with vibrant, wholesome goodness. Succulent shrimp add lean protein, while aromatic spices such as cumin and chili powder elevate the flavor profile with a subtle kick. Finished with a splash of zesty lime juice and fresh cilantro, this low-calorie soup offers a harmonious blend of warmth and brightness in every spoonful. Quick and easy to prepare in just 40 minutes, this one-pot wonder is both healthy and delicious, making it an ideal choice for busy weeknight dinners or a cozy lunch.
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Recipe Information
Ingredients
- 1 teaspoon Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 stalks Celery, diced
- 1 medium Carrot, diced
- 2 cups Corn kernels (fresh, frozen, or canned)
- 4 cups Chicken or vegetable broth (low-sodium)
- 1 pound Raw shrimp, peeled and deveined
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- 1 spray Cooking spray (optional)
Instructions
Heat a large pot over medium heat and add 1 teaspoon of olive oil or spray lightly with cooking spray.
Add diced onion, minced garlic, diced celery, and diced carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Stir in the ground cumin and chili powder. Cook for 1 minute to toast the spices.
Add the corn kernels and pour in the chicken or vegetable broth. Bring the mixture to a simmer and allow it to cook for 10 minutes.
While the soup simmers, chop the shrimp into bite-sized pieces if they are large.
Add the shrimp to the pot, and cook for 4-5 minutes or until the shrimp turn pink and are fully cooked.
Season the soup with salt and black pepper to taste. Stir in the lime juice and chopped cilantro.
Remove from heat and serve hot. Optional: Garnish with additional cilantro or a lime wedge if desired.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 33.5 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3082 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
