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Spicy Shrimp Tortilla Soup Recipe

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3.8 from 1 review

This Shrimp Tortilla Soup is a vibrant and flavorful seafood soup featuring sautéed shrimp, aromatic vegetables, and spices simmered with corn tortillas to create a hearty and comforting meal. Pureed to a smooth texture and finished with fresh lime and cilantro, this soup offers a perfect balance of smoky, spicy, and tangy notes, ideal for warming up on cooler days or impressing guests with a Mexican-inspired dish.

Ingredients

Main Ingredients

  • 1 pound shrimp, peeled and deveined, tails removed
  • 1+1 tablespoons extra virgin olive oil
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 garlic clove, minced
  • 1 orange bell pepper, de-seeded and diced
  • 1 poblano pepper, de-seeded and diced
  • 1 jalapeño, de-seeded and diced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 10-oz can of diced tomatoes with chilies, like Ro-Tel
  • 3 cups seafood stock, low sodium
  • 1 cup water
  • 5 corn tortillas
  • 1 handful fresh cilantro
  • 1 lime
  • Kosher salt and black pepper, to taste

Optional Garnishes

  • Avocado
  • Sour Cream
  • Queso Fresco, Crumbled
  • Cheddar Cheese, Shredded

Instructions

  1. Sauté the shrimp: Set a large soup pot over medium-high heat and add 1 tablespoon of olive oil. Pat the shrimp dry and season with salt and pepper. When the oil is hot and sizzling slightly, add the shrimp and sauté, flipping to sear evenly on both sides, until pink and cooked through, about 5-6 minutes. Transfer cooked shrimp to a clean dish.
  2. Prepare vegetables: While shrimp cooks, dice onions, celery, orange bell pepper, poblano pepper, jalapeño, and mince garlic for the soup base.
  3. Sauté vegetables and spices: Return the pot to medium-high heat and add the remaining tablespoon of olive oil. Add the diced onions, celery, peppers, and garlic along with the chili powder, smoked paprika, ground cumin, and dried oregano. Season with salt and pepper. Cook, stirring frequently, until the vegetables have softened and become fragrant, about 5-6 minutes.
  4. Add tomatoes and liquids: Pour in the canned diced tomatoes with chilies, scraping any browned bits from the bottom of the pot. Stir in the seafood stock and water, then bring the mixture to a boil.
  5. Chop shrimp: While the soup comes to a boil, roughly chop the cooked shrimp into bite-sized pieces.
  6. Simmer the soup: Once boiling, reduce heat to low and simmer the soup for 15 minutes to meld flavors. Add the torn corn tortillas and continue simmering for an additional 5 minutes to soften them.
  7. Puree the soup: Remove the pot from heat. Tear a handful of fresh cilantro and add it to the soup. Using an immersion blender, carefully puree the soup until smooth. Exercise caution when blending hot liquids to avoid splattering.
  8. Finish and season: Squeeze fresh lime juice into the soup and stir in the chopped shrimp. Taste and adjust seasoning with salt, pepper, or more lime juice as needed.
  9. Serve: Ladle the soup into bowls and garnish with optional avocado slices, extra fresh cilantro, crumbled queso fresco, shredded cheddar cheese, or a dollop of sour cream. Serve warm and enjoy!

Notes

  • Be careful when using the immersion blender with hot soup; blend slowly to avoid splashes.
  • You can substitute seafood stock with chicken broth if seafood stock is unavailable.
  • Adjust the jalapeño quantity based on desired spice level, or leave seeds for more heat.
  • Fresh lime juice added at the end brightens the flavors beautifully.
  • Tortillas help thicken the soup and add authentic flavor; don’t skip this step.

Find it online: https://marthatasty.com/spicy-shrimp-tortilla-soup-recipe/