Tomatillo Posole

• 1 can (16 ounces) posole, drained
• 1 can (14 3/4 ounces) creamed corn
• 1 cup canned chicken broth
• 2 canned chipotle chile peppers in adobo, chopped plus
• 2 teaspoons canning sauce
• 1 can (12 ounces) tomatillos, drained and coarsely chopped
• 1 can (4 ounces) small or medium shrimp, drained, optional
• 1/4 cup chopped cilantro

1. Preparation Time: Approximately 15 minutes
2. Cook Time: Approximately 15 minutes
3. Preparation:
4. Combine posole, corn, broth, chipotle peppers and sauce in a medium saucepan; bring to a boil over a high heat. Stir in the tomatillos and reduce heat; simmer for 5 minutes, stirring occasionally. Add shrimp and heat through. Serve in soup bowls topped with cilantro.
5. Servings: 4
6. Nutritional Information Per Serving:
7. Calories 210; Fat 3g; Cholesterol 0mg; Sodium 860mg; Carbohydrate 41g; Fiber 5g; Protein 5g.

posole, corn, chicken broth, chile peppers, canning sauce, shrimp, cilantro

Taken from www.epicurious.com/recipes/member/views/tomatillo-posole-50098907 (may not work)