Tomatillo Posole

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

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

posole, corn, chicken broth, chiles, puree sauce, shrimp

Taken from www.food.com/recipe/tomatillo-posole-437451 (may not work)