Shrimp Tortilla Soup is full of healthy ingredients and comes together in less than 30 minutes!
It could have been chicken tortilla soup. But, I needed something quick!
I love shrimp. I had some on hand. It cooks quickly. So, shrimp tortilla soup was born. And, it was good…really good.
Truth be told, you could add just about any protein to this soup, or none at all, since it has a nice serving of black beans mixed in with all the other goodies. For fans of our meal assembly store, this is the Chicken Tortilla Soup recipe!
Shrimp Tortilla Soup Tips
This hearty soup comes together quickly because it’s the perfect combination of canned and fresh. Black beans, hominy, crushed tomatoes, mild green chili peppers, corn, spices, lots of cilantro and toppings of your choice.
One of my favorite things about this recipe is hominy. (Cilantro is my most favorite thing…but hominy comes close.)
Each time we offered this entree at the store, the number one question was: What is hominy?
Hominy is what you get when corn kernels are soaked so that the hull and germ are removed and the remaining grains puff up. They don’t have a very strong flavor and make the soup hearty. You’ll find them on the canned foods aisle.
To make the soup, let the onions and garlic soften for a few minutes, then add crushed tomatoes, hominy, black beans, mild green chili peppers, chicken stock, chili powder and oregano to the pot. Don’t forget the corn. Check out this tip to quickly microwave corn on the cob in the husk or use frozen corn.
See the shrimp peeking out…add that too after you bring everything to a boil. Simmer the soup for at least 10 minutes or until the shrimp is nice and pink.
This bowl is begging to be topped with the cheese, sour cream and, of course, crushed tortilla chips. Put out a toppings bar that includes fresh cilantro, cheeses, sour cream, avocado and tortilla chips and let the fiesta begin.
If you want to:
- Make it ahead and freeze it – Add everything to a ziplock bag and store it in the freezer for 2-4 months. Defrost completely and then cook according to the directions. Don’t worry about sauteeing the onions and garlic, it will still taste very good!
- Make it vegetarian – Use vegetable stock. If you want to make it vegan, leave off the shrimp, cheese and sour cream or use a vegan variety.
- Make it low-calorie – It’s pretty healthy if you use low-fat cheese and sour cream…and not too many crushed chips.
- 2 teaspoons olive oil
- 1 small onion chopped (about 1 cup)
- 2 garlic cloves, minced.
- 28 ounce can crushed tomatoes
- 2 cups chicken broth
- 15 ounce can black beans, rinsed and drained
- 15 ounce can hominy, rinsed and drained
- 1 cup corn (frozen or fresh)
- 4 ounce can of mild green chili peppers, diced
- 1 Tablespoon fresh oregano (or 1 teaspoon dried)
- 1 teaspoon chilli powder
- 1 pound shrimp, peedled and deveined
- ¼ cup fresh cilantro, chopped
- Handful crushed tortilla chips
- Optional toppings such as cheese, sour cream, avocado
- Heat olive oil in large pot over medium heat.
- Add onions and garlic and sautee until soft, about 5 minutes.
- Add crushed tomatoes, chicken broth, black beans, hominy, corn, mild green chili peppers, oregano and chili powder to pot and stir to combine.
- Bring soup to a slow boil and add shrimp.
- Reduce heat and simmer for about 10 minutes or until the shrimp are pink.
- Ladle soup into bowls and top with a handful of crushed tortilla chips and other toppings of choice.
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