Shrimp Tortilla Soup is full of healthy ingredients and comes together in less than 30 minutes! No need for takeout with this easy recipe.
This recipe could have been Easy Chicken Tortilla Soup, which is a recipe we offered at our meal assembly kitchen store. But, I didn't have any chicken on hand!
So, seafood tortilla soup was born. And, it is good...really good. Luckily, I always have shrimp in the freezer to make Easy Skillet Shrimp and add to dishes like this one.
In this case, you'll add the uncooked shrimp directly to the broth and vegetables, making it a one-pot, Healthy 30 Minute Meal.
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!
How to make it
This hearty soup comes together quickly because it uses mostly canned goods with touches of fresh ingredients.
To begin, let the onions and garlic soften for a few minutes, then add crushed tomatoes, corn, hominy, black beans, mild green chili peppers, vegetable stock, chili powder, and oregano to the pot.
Check out the method to quickly microwave corn on the cob in the husk or use frozen corn.
Add the shrimp after you bring everything to a boil. Simmer the soup for at least 10 minutes or until the shrimp turn pink. Don't overcook them or they will become chewy.
What is hominy?
One of my favorite things about this recipe is hominy. What a fun word! (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.
You can make lots of cool recipes with this ingredient...like Creamy Hominy Casserole by Barefeet in the Kitchen.
Mexican soup toppings
The bowl of shrimp tortilla soup pictured below is ready to be garnished with your favorite Mexican toppings. If you're serving a crowd, make a bar that includes:
- Fresh cilantro
- Shredded or crumbled cheeses, such as Colby Jack, cotija and feta cheeses
- Sour cream
- Tortilla chips
Now, let the fiesta begin!
How to freeze Shrimp Tortilla Soup
This soup can be frozen before or after cooking. We highly recommend making two batches when you have all the ingredients out. One to enjoy right away and the other to store in the freezer.
To freeze it, add everything to a resealable freezer bag, removing as much excess air as possible.
Note: There is no need to defrost frozen shrimp before adding them to the freezer bag.
Store it in the freezer for 2-4 months.
When you ready to enjoy the soup, defrost overnight in the refrigerator and then cook according to the directions. Don't worry about sauteeing the onions and garlic, they will soften during the cooking process!
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Shrimp Tortilla Soup Recipe
- 2 teaspoons olive oil
- 1 cup onion diced
- 2 garlic cloves minced
- 28 ounces crushed tomatoes
- 2 cups vegetable broth low salt
- 15 ounces black beans rinsed and drained
- 15 ounces hominy rinsed and drained
- 1 cup corn kernels frozen or fresh
- 4 ounces mild green chili peppers diced
- 1 Tablespoon fresh oregano or 1 teaspoon dried
- 1 teaspoon chili powder
- 1 pound shrimp peeled and deveined
- 1/4 cup cilantro fresh, chopped
- 20 Optional tortilla chips crushed
- Optional toppings such as cheese, sour cream, avocado
- Heat olive oil in large pot over medium heat.
- Add onions and garlic and saute until soft, about 5 minutes.
- Add crushed tomatoes, 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.
- To make ahead and freeze entree, add all the ingredients to a freezer bag and store in the freezer for 2-4 months. Defrost completely and following cooking instructions.
This recipe was originally published 4/20/2013. It was updated to improve the reader experience.