Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, this soup is perfect for busy weeknights.
- Flavorful: The combination of spices and fresh ingredients creates a rich and satisfying taste.
- Healthy: Packed with protein from shrimp and nutrients from vegetables, it’s a wholesome meal option.
- Diet-Friendly: Naturally gluten-free and dairy-free, accommodating various dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shrimp
- Olive oil
- Onion
- Garlic
- Jalapeño
- Bell pepper
- Diced tomatoes
- Chicken broth
- Black beans
- Corn
- Lime juice
- Cilantro
- Spices (such as cumin, chili powder, paprika)
- Tortilla strips
Directions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped jalapeño, and bell pepper. Sauté until softened.
- Add Tomatoes and Broth: Stir in diced tomatoes and chicken broth. Bring to a simmer.
- Incorporate Beans and Corn: Add black beans and corn to the pot. Simmer for a few minutes.
- Season the Soup: Mix in spices like cumin, chili powder, and paprika. Adjust seasoning to taste.
- Cook Shrimp: Add shrimp to the pot and cook until they turn pink and opaque.
- Finish with Lime and Cilantro: Stir in fresh lime juice and chopped cilantro.
- Serve: Ladle the soup into bowls and top with crispy tortilla strips.
Servings and Timing
This recipe yields approximately 4 servings. The total preparation and cooking time is about 30 minutes, making it an ideal choice for a quick meal.
Variations
- Protein Options: Substitute shrimp with chicken or tofu for a different protein source.
- Vegetarian Version: Omit the shrimp and use vegetable broth to create a hearty vegetarian soup.
- Spice Level: Adjust the amount of jalapeño and chili powder to control the heat.
- Toppings: Garnish with avocado slices, shredded cheese, or sour cream for added richness.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Reheating: Warm the soup over medium heat on the stovetop until heated through. If the soup has thickened, add a splash of broth or water to reach the desired consistency.
FAQs
How can I make this soup less spicy?
To reduce the spiciness, omit the jalapeño and decrease the amount of chili powder used.
Can I use frozen shrimp?
Yes, frozen shrimp can be used. Thaw them in the refrigerator before adding to the soup.
What type of tortillas should I use for the strips?
Corn tortillas are traditional, but flour tortillas can also be used.
Is this soup suitable for meal prep?
Yes, this soup stores well and can be reheated for meals throughout the week.
Can I freeze this soup?
It’s best enjoyed fresh, but you can freeze it without the shrimp and add freshly cooked shrimp upon reheating.
How do I thicken the soup?
For a thicker consistency, you can blend a portion of the soup and then return it to the pot.
What can I serve with this soup?
Pair it with a side of cornbread or a simple green salad.
Can I add other vegetables?
Absolutely, vegetables like zucchini or carrots can be added for extra nutrition.
How do I make homemade tortilla strips?
Cut tortillas into strips, lightly coat with oil, and bake until crispy.
What kind of broth should I use?
Low-sodium chicken broth is recommended, but vegetable broth can be used for a vegetarian version.
Conclusion
Spicy Shrimp Tortilla Soup is a delightful blend of flavors and textures that offers a satisfying meal in under 30 minutes. Its versatility allows for various adaptations to suit different dietary preferences and spice tolerances. Whether you’re seeking a quick weeknight dinner or a comforting dish to warm up with, this soup is sure to become a favorite in your recipe collection.
Print
Spicy Shrimp Tortilla Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A vibrant and flavorful dish featuring tender shrimp in a spicy, tomato-based broth, topped with crispy tortilla strips. This healthy, dairy-free, and gluten-free soup is perfect for a quick and satisfying meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, chopped (adjust for spice preference)
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- 4 small corn tortillas, cut into strips (for topping)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, jalapeño, and bell pepper. Sauté until softened.
- Add Tomatoes and Broth: Stir in diced tomatoes and chicken broth. Bring to a simmer.
- Incorporate Beans and Corn: Add black beans and corn, then simmer for 5 minutes.
- Season the Soup: Mix in cumin, chili powder, and paprika. Adjust seasoning as needed.
- Cook Shrimp: Add shrimp to the pot and cook until pink and opaque (about 3–5 minutes).
- Finish with Lime and Cilantro: Stir in lime juice and chopped cilantro.
- Serve: Ladle soup into bowls and top with crispy tortilla strips.
Notes
- For a vegetarian version, omit shrimp and use vegetable broth.
- Adjust spice level by modifying the amount of jalapeño and chili powder.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
