Spicy Shrimp Tortilla Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
208 kcal
-
Course
Soup
Spicy Shrimp Tortilla Soup
Description
This soup begins by sautéing diced onion and jalapeño in avocado oil, adding minced garlic near the end. Vegetable or chicken broth, tomato sauce, salsa verde, and a blend of chili powder, cumin, salt, garlic powder, and cayenne pepper are combined and brought to a boil before shrimp are added to cook just until opaque. Lime juice and fresh cilantro finish the flavor just before serving.
The resulting soup balances heat from jalapeños and spices with bright acidity from lime and freshness from cilantro. Shrimp provide a delicate protein that cooks quickly in the simmering broth. Optional toppings such as tortilla chips and shredded cabbage add texture contrasts, while slices of jalapeño and crushed red pepper flakes enhance spiciness according to taste.
Enjoy the soup warm with tortilla chips to dip or crumble in. It is suitable for those following paleo and Whole30 diets by omitting tortilla crisps. The recipe allows substitutions for oils, salsa, and tomato products while maintaining the flavor base. Additional vegetables or extra shrimp can be added to the broth to customize volume and texture.
The soup is quick to assemble and can be adjusted to personal heat preference by controlling jalapeño seeds and spicy toppings.
Ingredients
- 1 lb Shrimp fresh or frozen + thawed, raw
- 1-2 tsp avocado oil
- 1 onion medium
- 1-2 jalapeños (plus extra for topping)
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth, low-sodium
- 15 oz tomato sauce I use muir glen canned, plain
- ¼ cup salsa verde
- 2 TBSP chili powder
- 2 TBSP cumin
- 1 tsp salt sea salt
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 lime halved
- ⅓ cup cilantro or to taste, fresh leaves
TASTY TOPPINGS
- tortilla chips or strips
- cilantro fresh
- jalapeno pepper sliced
- cabbage shredded
- crushed red pepper flakes spicy
- 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
- Skip the tortilla crisps to adhere to Paleo and Whole30 diets.
- If avocado oil is unavailable, substitute with olive oil, coconut oil, or any preferred cooking oil.
- Salsa verde can be replaced with chunky red salsa for variation.
- Use enchilada sauce instead of tomato sauce if desired; both work well in this recipe.
- To increase the protein content, add extra shrimp or mix in bell pepper and corn for a heartier soup.
- Nutrition information should be adjusted based on selected toppings and portion sizes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
