Easy Shrimp Tortilla Soup

Shrimp tortilla soup with black beans, corn, cilantro, and crispy tortilla strips in a tomato broth.

Shrimp tortilla soup is an easy one-pot dinner with shrimp, black beans, corn, and green chiles in a flavorful tomato broth. This easy recipe is ready in under 30 minutes!

Course Soup

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 405kcal

Author Marjory Pilley

Ingredients

2 teaspoons olive oil
1 cup onion diced
2 garlic cloves minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
28 ounces crushed tomatoes
2 cups vegetable broth, low-sodium or chicken broth
15 ounces black beans, low-sodium rinsed and drained
1 cup corn kernels frozen or fresh, do not defrost frozen corn
4 ounces canned mild green chile peppers
1 pound shrimp peeled and deveined, tail off; medium to large; thaw if frozen
1 lime about 1 Tablespoon
2 ounces tortilla chips crushed; Leave out to keep carbs down
Salt to taste, if using low-sodium products
Optional toppings such as cilantro, cheese, sour cream, and avocado

Instructions

Heat olive oil in a large pot over medium heat. Add onions and sauté until soft, about 5 minutes.
Add the garlic, chili powder, cumin, and oregano, and then sauté for about 1 more minute to bring out the flavors.
Add crushed tomatoes, broth, black beans, corn, mild green chile peppers and stir to combine. Bring the soup to a slow boil. Reduce heat and simmer for about 10 minutes.
Add raw shrimp and cook for 3-5 more minutes, or until pink and cooked through. Don't overcook. The exact time will vary based on shrimp size.
Stir in lime juice. Ladle soup into bowls and top with crushed tortilla chips and other toppings of choice.

Notes

Yield: About 8 cups

Low-sodium ingredients: I prefer low-sodium ingredients so I can control the amount of salt in the soup. Since sodium levels vary by brand, taste and add salt as needed before serving.

Homemade tortilla strips: Air fry a whole corn tortilla, without oil, at 400°F for about 3 minutes, or until crisp. Let it cool briefly, then cut into thin strips.

Refrigerator: Store leftover shrimp tortilla soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave just until warmed through to avoid overcooking the shrimp.

Freezer: Store shrimp tortilla soup in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition