Ingredients
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1 zucchini
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2 (14.5 ounce) cans petite diced tomatoes
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1 (14.5 ounce) can low-sodium chicken broth
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2 teaspoons chili powder
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1 teaspoon crushed red pepper flakes
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½ teaspoon dried Mexican oregano
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¼ teaspoon ground black pepper
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1 pound uncooked medium shrimp, peeled and deveined
Directions
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Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
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Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
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Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.
Cook's Note:
Use chicken, beef, or pork in place of the shrimp. For a vegetarian version use tofu in place of the shrimp and vegetable broth in place of the chicken broth.
Nutrition Facts (per serving)
153 | Calories |
2g | Fat |
10g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 153 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 1g | 3% |
Cholesterol 174mg | 58% |
Sodium 583mg | 25% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 3g | 11% |
Total Sugars 6g | |
Protein 22g | 45% |
Vitamin C 27mg | 30% |
Calcium 117mg | 9% |
Iron 8mg | 43% |
Potassium 583mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.