Description
Cozy up with a bowl of spicy fish soup that’s bursting with bold flavors, hearty ingredients, and a touch of warmth. Perfect for chilly evenings or when you’re craving something comforting and nutritious.
Ingredients
- Cooking spray (as needed)
- ½ medium onion, chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 ½ cups chicken broth
- 4 ounces canned green chile peppers, chopped
- 1 teaspoon ground cumin
- 1 ½ cups canned peeled and diced tomatoes
- ½ cup green bell pepper, chopped
- ½ cup medium shrimp, peeled and deveined
- ½ pound cod fillets, cut into chunks
- ¾ cup plain nonfat yogurt
Instructions
- Prepare Your Ingredients:
- Chop all vegetables and gather your spices to streamline the cooking process.
- Sauté the Aromatics:
- Spray a large saucepan with cooking spray and heat over medium-high heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and chili powder, cooking for 2 minutes until fragrant.
- Build the Broth:
- Pour in the chicken broth, green chile peppers, and ground cumin.
- Bring the mixture to a boil, then lower the heat to simmer for 20 minutes to let the flavors develop.
- Add Vegetables and Seafood:
- Stir in the diced tomatoes and chopped green bell pepper.
- Increase the heat to medium, bringing the soup to a gentle boil.
- Add the shrimp and cod chunks, cover, and simmer for 5 minutes until the seafood is fully cooked.
- Incorporate the Yogurt:
- Gradually stir in the plain nonfat yogurt, mixing gently until it’s fully incorporated and the soup is heated through.
- Remove the soup from heat immediately to avoid curdling.
- Serve and Enjoy:
- Ladle the soup into bowls and serve hot. Pair with crusty bread, rice, or a side salad for a complete meal.
Notes
- Adjust the chili powder and green chile peppers to control the spice level.
- For a creamier texture, blend a portion of the soup before adding the seafood.
- Coconut milk is a great dairy-free substitute for yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Simmering
- Cuisine: Fusion