Shrimp tortilla soup in bowl
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Shrimp Tortilla Soup Recipe

Easy Shrimp Tortilla Soup is fiesta-worthy even though it's ready in under 30 minutes. It's perfect for a quick dinner or a party!
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 469kcal
Author Marjory Pilley

Ingredients

  • 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

Instructions

  • 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.

Notes

This is a make ahead and freeze entree. Add all the ingredients to a ziplock bag and store in the freezer for 2-4 months. Defrost completely and following cooking instructions.

Nutrition

Calories: 469kcal | Carbohydrates: 68g | Protein: 39g | Fat: 6g | Cholesterol: 285mg | Sodium: 2067mg | Potassium: 1183mg | Fiber: 17g | Sugar: 14g | Vitamin A: 910IU | Vitamin C: 27.2mg | Calcium: 283mg | Iron: 8.3mg