Description

This Shrimp Taco Soup delivers irresistible flavor with its blend of shrimp, beans, and vibrant spices. Perfect for a quick, homemade dinner that comforts the soul!

Ingredients

Scale

1 tablespoon olive oil
1 sweet onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
kosher salt and pepper
7 ounces diced green chiles
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoon smoked paprika
1 teaspoon chili powder
14 ounces crushed fire roasted tomatoes
14 ounce pinto beans, drained and rinsed
2 cups chicken stock
1 pound uncooked peeled and deveined shrimp
10 ounces frozen corn
for toppings: green onions, cilantro, tortilla chips, jalapeños

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Instructions

Heat olive oil in a large pot over medium-low heat. Add onions, peppers, and garlic with a sprinkle of salt and pepper. Cook for 5 minutes until softened.
Stir in diced green chilis, garlic powder, cumin, paprika, and chili powder. Cook for another 5 minutes, stirring frequently.
Add crushed tomatoes, pinto beans, corn, shrimp, and chicken stock. Bring to a boil, then reduce heat to a simmer and cover. Let it simmer for 10 to 15 minutes.
Taste the soup and adjust seasonings if necessary. Serve topped with green onions, cilantro, tortilla chips, and jalapeños or your favorite garnishes.

Notes

For a spicier kick, add some diced jalapeños during cooking.
This soup can be stored in the refrigerator for up to 3 days, making it a great meal prep option.
Feel free to swap shrimp for chicken or completely vegetarian options like tofu.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 500mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 8g
Protein: 22g
Cholesterol: 130mg