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READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large stock pot sauté in oil: Tomato, onion, cilantro and chipotle chile.
  2. Add water to cover 1/2 of stockpot.
  3. Boil and bring to a simmer making sure to keep enough water going for a soup consistency.
  4. Add chayote, garbanzos and carrots.
  5. When vegetables are semi-tender add, shark and salmon, simmer until fully cooked.
  6. Add shrimp for 3-4 minutes.
  7. Add shrimp bouillon.
  8. Serve ladle into large soup bowl and add lemon to taste.
  9. Can be serve with tostadas or corn tortillas.

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