Spicy Shrimp Tortilla Soup
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
208 kcal
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Course
Soup
Spicy Shrimp Tortilla Soup
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Spicy Shrimp Tortilla Soup ready in under 30 minutes and so crazy tasty! We are so totally in love with this delicious dairy-free soup.Yields approx. 4 cups or 2 large bowls.
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Ingredients
- 1 lb raw shrimp fresh or frozen + thawed
- 1-2 tsp avocado oil
- 1 medium onion
- 1-2 jalapeños (plus extra for topping)
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth (or chicken broth)
- 15 oz plain tomato sauce (I use muir glen canned)
- ¼ cup salsa verde
- 2 TBSP chili powder
- 2 TBSP cumin
- 1 tsp sea salt
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 lime, halved
- ⅓ cup fresh cilantro leaves (or to taste)
TASTY TOPPINGS
- Tortilla chips/strips
- fresh cilantro
- Sliced jalapeño peppers
- shredded cabbage
- spicy crushed red pepper flakes
- Lime wedges
Instructions
- Prep your shrimp and set aside. You can buy them pre-prepped or thaw and peel them yourself. I like to use smaller shrimp for this recipe (more shrimpy goodness in every bite!) but any size will work!
- Finely dice your onion and jalapeño, removing the stem and seeds from the jalapeño. If an extra spicy soup is desired, feel free to add some of the seeds back in, to taste plus top your soup with an additional sliced jalapeño too! You can make this soup as mild or as spicy as you'd like.
- Heat a large pot with 1-2 tsp of oil and sauté your onion and pepper until tender, adding the minced garlic towards the end and sautéing until fragrant.
- Add your broth, tomato sauce, salsa, and spices to the pot and stir.
- Bring to a rolling boil, add your shrimp, then reduce heat to simmer. Cook for 3-4 minutes for larger shrimp and 1-2 minutes for smaller shrimp, or until shrimp are curled and opaque. Times will vary based on shrimp size. Adjust accordingly.
- Add juice of half a lime and slice the remainder for serving. You can use this garnish to add as much citrus flavor as you'd like!
- Stir in cilantro, to taste and top with crunchy tortilla chips or strips. I like crushing up tortilla chips and sprinkling it into the soup like faux noodles. SO GOOD! Go crazy on the toppings or keep things minimal - anything goes!
Notes
- Paleo + Whole30: simply skip the tortilla crisps and you're good to go!
- No avocado oil? No problem! Use olive oil, coconut oil, or your favorite healthy oil. No salsa verde? I've made this with chunky red salsa too and it's fantastic both ways!
- No tomato sauce? You can use a 15 oz can of enchilada sauce (or yummy homemade enchilada sauce) instead. It tastes great both ways!
- Want extra shrimp in your soup? Feel free to add more! You can even add a chopped bell pepper and/or corn to the mix. Veg it up!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extra toppings chosen and enjoy!
Nutrition Information
Show Details
Calories
208kcal
(10%)
Carbohydrates
17g
(6%)
Protein
26g
(52%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
286mg
(95%)
Sodium
3134mg
(131%)
Potassium
652mg
(19%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2448IU
(49%)
Vitamin C
21mg
(23%)
Calcium
230mg
(23%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 3134mg | 131% |
| Potassium | 652mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2448IU | 49% |
| Vitamin C | 21mg | 23% |
| Calcium | 230mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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