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
