Shrimp tortilla soup is a flavourful variation of the classic Mexican tortilla soup, which traditionally features a tomato-chili broth with fried tortilla strips. Over the years, chefs and home cooks have added shrimp to give the dish a coastal touch, blending authentic Mexican spices with the delicate sweetness of seafood. This combination makes it both comforting and refreshing, showing how regional ingredients can transform a traditional recipe into something new.
Shrimp Tortilla Soup :
Today, shrimp tortilla soup has become a quick and popular dinner option, perfect for busy weeknights. It takes just 30 minutes to prepare, with tender shrimp simmered in a spiced tomato broth and topped with crispy tortilla strips. Paired with a light avocado salad or a cheesy quesadilla, this dish offers a complete meal that balances bold flavours, nutrition, and convenience—all in one satisfying bowl.
History of Tortilla Soup :
Shrimp tortilla soup is a modern twist on the traditional Mexican tortilla soup, which originated in central Mexico. Traditionally made with a tomato base, chilies, and fried tortilla strips, it has been adapted to include fresh seafood like shrimp, bringing coastal flavours into a beloved classic. This blend highlights Mexican culinary traditions while catering to the need for quick, hearty meals.
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Shrimp Tortilla Soup
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup corn kernels
- ½ cup black beans (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped
- 4 corn tortillas, cut into strips
- Vegetable oil for frying (or bake strips for a lighter option)
- Side option: Avocado salad (avocado, tomato, onion, lime) or cheese quesadilla
Instructions
- Heat olive oil in a pot and sauté onion, garlic, and jalapeño.
- Stir in diced tomatoes, broth, cumin, and chili powder. Simmer 10 minutes.
- Add corn and black beans. Cook for 5 minutes.
- Stir in shrimp and cook until pink, about 3 minutes. Season well.
- Fry or bake tortilla strips until golden.
- Serve soup hot, topped with tortilla strips, cilantro, and lime juice.
- Pair with avocado salad or quesadilla.
Notes
- Use fresh shrimp for best flavour, but frozen works well too.
- Tortilla chips can replace homemade strips in a pinch.
- Adjust spice by adding extra jalapeños.
- Soup base can be made ahead and reheated.
- Garnish with sour cream or cheese for richness.
Tips for Tortilla Soup :
- Sear shrimp separately before adding for deeper flavour.
- Bake tortilla strips instead of frying to cut calories.
- Always finish with fresh lime juice for brightness.
- Use smoked paprika for a bold twist.
- Pair with a light salad to balance the richness.
FAQs for Shrimp Tortilla Soup :
Q1: Can I use frozen shrimp?
Yes, just thaw before cooking.
Q2: What’s the best side dish?
Avocado salad or quesadillas pair perfectly.
Q3: How can I make it spicier?
Add chipotle peppers or hot sauce.
Q4: Is it gluten-free?
Yes, if made with corn tortillas and gluten-free broth.
Q5: Can I meal prep this?
Yes, prepare the broth ahead, then add shrimp before serving.
Conclusion:
Shrimp tortilla soup is a quick and comforting meal that combines Mexican tradition with modern convenience. Ready in 30 minutes, it’s flavorful, hearty, and pairs beautifully with a simple side dish. This recipe is perfect for busy weeknights when you need both speed and satisfaction.