3 tsp olive oil
12 oz raw shrimp, deveined and shelled
1 clove garlic, minced
¼ cup sweet yellow onion, chopped
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
1 tsp hot smoked paprika
¼ tsp coarse ground black pepper
¼ tsp onion powder
¼ tsp crushed red pepper
½ tsp oregano
3 cups low sodium chicken broth
2 cans (10 oz) condensed tomato soup with rice
14 oz fire roasted diced tomatoes
1. Heat olive oil in a large stove top skillet. Add raw shrimp, garlic, onion, peppers to skillet and season with paprika, black pepper, onion powder, crushed red pepper and oregano. Cook just until shrimp is pink.
2. Combine chicken broth, soup and tomatoes in a large stockpot stovetop. Empty skillet contents (including juice) into pot.
3. Simmer 20 minutes prior to serving.