Chop onion and garlic. Saute in butter. Add
shrimp once onions are clear. Once shrimp are
cooked through, transfer to soup pot. Add chicken
broth and drained cans of tomatoes and corn. Pour
in jar of salsa. Add cilantro if desired. Simmer
on medium heat for 10 minutes until flavors have
had a chance to mix. Drop diced avocado in during
last 2 minutes of cooking. Garnish with tortilla
strips.
Originally Submitted
2/27/2014
0 Out of 5 from
0 reviews
You can add this Shrimp Salsa Soup recipe to your own private DesktopCookbook.
