Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- ½ teaspoon minced garlic
- 4 cups vegetable stock
- 4 cups corn
- 2 cups peeled and diced sweet potatoes
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 cup salsa
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 ½ pounds peeled medium shrimp
- 4 green onions, chopped
What Makes This Recipe So Good
Tips From The Kitchen
- Adjust the spice level by adding more or less chili depending on your preference.
- Cook the sweet potatoes until they are very tender to help create a smooth, creamy broth.
Step 1
Gently heat some olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking and stirring occasionally until the onion softens and becomes fragrant, which should take about 10 minutes. Next, pour in the vegetable stock along with the corn, sweet potatoes, diced tomatoes with green chiles, salsa, chili powder, cumin, and a good pinch of salt and pepper. Bring everything to a boil and let it bubble away for about 5 minutes.
Step 2
Once the soup is boiling, add the shrimp and bring it back to a boil. Then lower the heat to medium and let it simmer gently until the shrimp turn pink and are cooked through, around 10 minutes. Finally, stir in the chopped green onions and taste the soup, adding more salt and pepper if needed before serving.
