Tex-Mex Sopa de Mariscos (Hearty Seafood Soup)

1. 1

   Heat the olive oil in a stockpot over medium heat. Add the onion and cook until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute.

2. 2

   Add the carrots, corn, and celery and cook until softened, about 5 minutes. Add the chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce the heat, cover, and simmer for 45 minutes.

3. 3

   Meanwhile, place the clams and mussels in a bowl of cold water to purge sand.

4. 4

   Drain the clams and mussels; add them to the soup. Stir in the cod and shrimp. Cover and boil until the cod is white and flaky, the mussels and clams are open, and the shrimp is pink, 5 to 10 minutes. Serve immediately, topped with the cilantro and avocado.

• Calories 225.51 kcal Moderate
• Protein 23.99 g Good Source
• Carbs 16.99 g Moderate
• Total Fat 7.18 g Moderate
• Saturated Fat 1.09 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 102.85 mg High
• Sodium 712.12 mg High
• Fiber 5.32 g Moderate
• Sugar 3.32 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 95.13 mg Low Source
• Iron 5.86 mg Good Source
• Potassium 753.59 mg Moderate
• Vitamin A 114.8 mcg_rae Moderate
• Vitamin C 9.31 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Celery
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅