Mexican Shrimp Stew - cooking recipe

Ingredients

1 (19 ounce) can reduced sodium chicken and wild rice soup (or rice)
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1 (11 ounce) can southwestern-style corn, drained
10 ounces medium shrimp, cleaned and deveined, 31-35 count
1/4 cup chopped cilantro

Preparation

Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.
Serving Suggestions: Serve with warm tortillas, if desired.