Shrimp Tortilla Soup and Side in 35 Minutes

Shrimp Tortilla Soup and Side in 35 Minutes

Ingredients

For the Soup Base:

• 1 tbsp olive oil

• 1/2 medium yellow onion, chopped

• 2 cloves garlic, minced

• 1 jalapeño, seeded and diced (optional, for heat)

• 4 cups chicken or vegetable broth

• 1 can (14.5 oz) fire-roasted diced tomatoes (do not drain)

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1/2 tsp dried oregano

• Salt and freshly cracked black pepper to taste

For the Fillings & Garnish:

• 1 lb large raw shrimp, peeled and deveined (tails removed)

• 1 medium zucchini, spiralized into noodles or cut into thin matchsticks

• 1 cup crispy tortilla strips (or crispy coated jalapeño/veggie strips, as seen in the photo)

• Optional toppings: Sliced avocado, fresh lime wedges, and chopped cilantro

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Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and jalapeño, cooking until softened (about 4-5 minutes). Stir in the minced garlic and cook for 1 more minute until fragrant.

2. Build the Broth: Pour in the chicken broth and the entire can of diced tomatoes with their juices. Stir in the chili powder, cumin, oregano, salt, and pepper.

3. Simmer: Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to develop and meld together.

4. Add the Veggies: Stir the zucchini noodles (zoodles) into the hot broth. Let them cook for just 2-3 minutes so they soften slightly but don't become mushy.

5. Cook the Shrimp: Drop the raw, peeled shrimp into the simmering soup. Cook for 3-5 minutes, stirring occasionally, just until the shrimp turn opaque and bright pink. Remove the pot from the heat immediately so the shrimp do not overcook and become rubbery.

6. Garnish and Serve: Ladle the hot soup into bowls, making sure to get a good scoop of shrimp and zucchini in each. Top generously with crispy tortilla strips and serve with a fresh lime wedge on the side!