Ingredients Weight Measure
Shrimp, 16-20, peeled & deveined, tail off 18 oz. 36 ea.
Prepared tomato soup 46 oz. 5-3/4 cups
White beans, cooked 32 oz. 8 cups
TABASCO® brand Original Red Sauce 4 oz. 1/2 cup
Cilantro, chopped, divided 9 Tbsp.
Cheddar cheese, shredded 3 oz. 3/4 cup
Corn tortillas, cut into strips, deep-fried 6 oz.


  1. To prepare the shrimp for the soup, grill, cool and dice into large pieces. Refrigerate until needed.
  2. To finish the soup, heat the prepared tomato soup, add beans, TABASCO® Sauce, and 5 Tbsp. cilantro, and simmer for 15 minutes. Add shrimp to the soup; heat for 5 minutes. For each serving ladle 8 oz. soup into a serving bowl, sprinkle 1 Tbsp. cheddar cheese over soup, top with 1/2 oz. tortilla strips and 1 tsp. cilantro.

Yield: 12 8-oz. servings