Shrimp Tortilla Soup
Today, shrimp tortilla soup is celebrated for being both flavorful and fast. In just 30 minutes, you can create a warm, comforting dish filled with spices, tender shrimp, and crispy tortillas. Paired with a light avocado salad or cheese quesadilla, it makes a balanced weeknight dinner that feels satisfying without requiring hours of preparation.
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.