Southwest Shrimp, Turkey and Rice Soup


4 cups chicken broth
2 cups water
½ cup onion, sliced or diced
½ cup celery, diced finely
1 cup instant long grain rice
1 Tbsp. cooking oil
Several cloves of garlic, minced
½ tsp. crushed red pepper
¾ pound shrimp, peeled and deveined
¾ pound of turkey, cooked, in bite sized pieces
Jalapeno pepper, sliced
Green onions, sliced
Cilantro, chopped
Lime wedges


In a large saucepan, combine broth and water and bring to a boil. Add onion and celery and cook for 2 minutes; add rice, bring back to a boil then cover. Remove from heat and set aside. Heat oil in a skillet. Add garlic, red pepper, jalapeno (optional), shrimp and turkey; sauté just until shrimp are done (they will turn red); about 3 minutes. Stir the shrimp/turkey mixture into the rice/broth mixture. Divide the soup evenly among 4 to 6 bowls. Top each bowl with a little chopped cilantro and green onion and serve with a wedge of lime.


Submitted by Ralph Carr

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