• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4

    Campbell’s® Caldo de Mariscos (Seafood Soup)

    Caldo de Mariscos is a hot lunch special enjoyed during Lent in many Mexican restaurants. Our version is low in calories, spicy and very filling. Serve with toasted corn tortillas or corn chips. Chopped cilantro and a few drops of lime juice are a fresh finishing touch.

    dried ancho chile
    garlic peeled
    (10 ¾ ounces each) Campbell’s® Light Chicken Gumbo Soup (plus 1 can water)
    salt and pepper to taste
    shrimp (either peeled or with shell-on)
    fish filet; squid or mussels cut into bite sized pieces
    chopped cilantro for garnish
    lime wedges
    Fill a 2 qt saucepan with half full with water, then add the dried Ancho chile, and bring to a boil. Simmer for about 15 minutes, until the chile is soft. Remove the chile from the water, discard the water, and remove the stem and seeds from the chile. Rinse away any excess seeds that may cling to the softened chile.
    Place the cooked chile in a blender container with 1 cup of water. Blend until completely pureed.
    In 2 qt saucepan, heat the Campbell’s® Light Chicken Gumbo Soup and the added can of water. Stir in the chile puree. Add salt and pepper to taste, and bring the soup to a boil. Once boiling, add the shrimp and fish pieces (or squid or mussels) and allow to simmer for another 5 minutes. Serve immediately, garnished with chopped cilantro and lime wedges on the side.
    Tip: Most dried or fresh chiles can irritate hands and eyes, so consider wearing rubber gloves while handling chiles.
    *STAR INGREDIENT: Shell-on Shrimp. Professional chefs know that the shell of a shrimp is where the richest flavor is stored. When making your Caldo de Mariscos, try adding unpeeled shrimp to your soup, for a fuller, richer fresh-from-the-ocean flavor.

    The base number of servings for this recipe is 4

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