Spicy Tomato, Seafood, and Chorizo Stew

This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 443 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 ½ teaspoons ground cumin
• 1 (11 ounce) can Mexican-style corn, drained
• 1 Lime wedges
• 1 (7 ounce) can salsa verde
• 2 each poblano peppers, seeded and chopped
• 8 ounces chorizo sausage
• 1 (32 ounce) container chicken stock or broth
• 2 (14.5 ounce) cans Hunt's® no salt added Petite Diced Tomatoes, drained
• ½ teaspoon ground chipotle chile pepper, or to taste
• 1 pound cod fillets (or other firm white fish like halibut), cut into chunks
• 1 pound large raw shrimp, peeled, deveined
• 1 Chopped green onions
• 1 bunch Chopped fresh cilantro

Recipe Instructions

Step 1

Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.

Step 2

Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.

Step 3

Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.

Step 4

Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.