Shrimp and Rice Soup with Chipotle Chile (Recipe)

The smoky flavor of chipotle chiles contained in a can of salsa gives this colorful soup its hot and spicy flavor.  If this style salsa is too hot for you, tone down the recipe by using a milder one.  If you do so, to avoid missing out on the smoky flavor that comes from the chipotles, add a few dashes of liquid smoke seasoning.

Ingredients

6 cups homemade chicken stock or 1 (49 1/2 ounce) can chicken broth

1 (14 1/2 ounce) can hot salsa with chipotle peppers, diced tomatoes, onions, garlic, and spices

3/4 cup converted white rice 

1 medium onion, chopped

1 (16 ounce) package frozen fajita-style vegetables with black beans, thawed

1 pound cooked, shelled, and deveined medium shrimp

1/2 teaspoon salt

2 tablespoons fresh lemon juice

3 tablespoons chopped fresh cilantro

Steps

1.  In a 3 1/2 or 4 quart electric slow cooker, combine the stock, salsa, rice, and onion.

2.  Cover and cook on the low heat setting about 3 1/2 hours, or until the rice is tender but not mushy.  Increase the heat to the high setting.

3.  Stir in the vegetables, shrimp and salt and cook on high until the shrimp and vegetables are hot, about 15 to 20 minutes longer.  Stir in the lemon juice.  Ladle into soup bowls and sprinkle the cilantro on top.