Prep Time: 5 mins
Total Time: 20 mins
1 In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
2 Sprinkle flour over vegetables and combine.
3 Add chicken broth, cumin and chili powder. Bring to a simmer.
4 Add half-and-half while continuously stirring bringing soup back to a simmer.
5 Add shrimp and continue to cook until shrimp is cooked through (about four minutes).
6 Serve immediately, garnishing each bowl with chopped cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1237g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1703 | ||
Calories from Fat: 1317 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 146.3g | 195 % | |
Saturated Fat 90.2g | 451 % | |
Monounsaturated Fat 40.5g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 605.5mg | 186 % | |
Sodium 1561.9mg | 54 % | |
Potassium 1507.9mg | 40 % | |
Total Carbohydrate 52.1g | 15 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 50.3g | ||
Protein 51.4g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1703
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