Shrimp Corn and Chickpea Soup
User Reviews
5
Shrimp Corn and Chickpea Soup
Description
Shrimp Corn and Chickpea Soup starts with onion and garlic gently sautéed in olive oil, followed by jalapeño and corn to introduce mild heat and sweetness. Cumin spices the base, while salt and pepper season. Adding shrimp, chicken stock, chickpeas, optional white beans, and fresh cilantro combines ocean flavors with creamy legumes and herbs.
Sliced zucchini and cooked rice enter near the end, offering fresh texture and filling starch. The simmering melds the ingredients without overcooking shrimp, preserving its tender bite. A finishing squeeze of lime juice and more cilantro introduce acidity and freshness, balancing the rich broth.
This broth-based soup works well as a wholesome main dish, providing protein, vegetables, and grains in one bowl. It reflects a spectrum of textures and subtle heat from jalapeño while maintaining a balanced, approachable flavor.
Frozen, thawed, roasted, or grilled corn may be used interchangeably according to availability, adding flexibility to ingredient preparation.
Ingredients
- 1.5 lbs Shrimp tails removed, cleaned, raw, medium size
- 2 tbsp olive oil
- 1 white onion diced
- 3 cloves garlic minced
- 2 jalapeños seeded and diced
- 2 cups corn kernels (See Note 1)
- 1 tsp cumin
- 1/2 tsp kosher salt
- 1/2 tsp black pepper ground
- 6 cups chicken stock
- 15 oz chickpeas (garbanzo beans) drained
- 15 oz White beans (optional, drained)
- 1/2 cup cilantro chopped, fresh
- 2 zucchini sliced
- 1 cup rice (cooked)
- 2 lime juice
Instructions
- In a large Dutch oven or stock pot over medium high heat, add the oil and sauté the onion several minutes until translucent. Add the garlic, cook another 2 minutes.
- Add the jalapenos, corn, cumin and season with salt and pepper. Cook for 4 more minutes, stirring often.
- Add the shrimp, chicken stock and half the cilantro, stir to mix in thoroughly.
- Add the chickpeas and optional beans, simmer for 10 minutes. Add the zucchini and rice, stir and simmer for 3 minutes more.
- Serve in bowls with squeeze of lime and remaining cilantro on top.
Notes
- Use frozen, thawed, roasted, or grilled corn for the kernels depending on convenience or flavor preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 102.1g | 34% |
| Protein | 36.2g | 72% |
| Fat | 13.4g | 21% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 3.5g | 21% |
| Monounsaturated Fat | 6.1g | 31% |
| Cholesterol | 102.5mg | 34% |
| Sodium | 954.3mg | 40% |
| Fiber | 11.6g | 46% |
| Sugar | 15.5g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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