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Spicy Tomato, Seafood, and Chorizo Stew

Spicy Tomato, Seafood, and Chorizo Stew

Jennifer Baker

"This spicy stew features Hunt's petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!"
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Ingredients

40 m servings 443 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 42.2 g
  • 84%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 2006 mg
  • 80%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
  2. Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
  3. Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
  4. Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

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