Spicy Fish Soup

Spicy Fish Soup

106
CHEFETTE 3

"A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl."

Ingredients 40 m {{adjustedServings}} servings 146 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 874 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
  2. Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  3. Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
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Reviews 106

  1. 134 Ratings

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KNIFEGIRL
6/25/2003

I happened to have every single ingredient in the house except for the yogurt, but I made it anyway. Oh my goodness, this soup was WONDERFUL! I can guarantee I will be making this soup often. It reminds me of my grandmother, who was from interior Mexico. My cooking this dish would have made her proud! Excellent!

mommy2ethan
1/8/2009

I was looking for a good, low fat, fish soup and LOVE this one! I made a couple of tweaks (I don't eat shellfish so only used cod, used veg broth instead of chicken, red bell pepper instead of green and used fire roasted tomatoes, and added so chipotle chili pepper for heat and flavor). The heat and the cumin flavor make this soup fabulous and I never would have put all of these flavors together with cod, so hats off to the recipe creator!

KAREN R
6/25/2003

This is wonderful. I omitted the diced chili peppers and used diced jalapenos (we like everything really "kicked up"). And I used canned diced tomatoes with chili's instead of plain tomatoes. I also added some Emeril's Southwest Essence, and lots of Cajum Seasoning. This is surely a keeper around here!!!! Thank you!!