By Holly Clegg – 
Naturally sweet yams, shrimp, corn and spicy southwestern seasonings flawlessly come together in this easy (dump and stir) satisfying soup.
Ingredients
1 red onion, chopped
1/2 teaspoon minced garlic
2 cups diced peeled Louisiana yams, (sweet potatoes)
1 (16-ounce) bag frozen corn
1 (15-ounce) can cream-style corn
1 (10-ounce) can chopped tomatoes and green chilies
1 cup salsa
4 cups fat-free chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 pounds peeled medium shrimp
Salt and pepper to taste Chopped green onions
Instructions
1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender. Add all ingredients except shrimp; bring mixture to boil.
2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste. Sprinkle with green onions, when serving.
Makes 12 (1-cup) servings
Food Facts
Calories 146
Calories from fat 8%
Fat 1g
Saturated Fat 0g
Cholesterol 84mg
Sodium 518mg
Carbohydrate 23g
Dietary Fiber 3g
Sugars 5g
Protein 12g
Dietary Exchanges: 1 1/2 starch, 1 1/2 very lean meat
