Spicy Tortilla Soup with Shrimp

Nov 12, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine & thank you for supporting brands that make Lows to Luxe possible. #VivaLaMorena #CollectiveBias

la morena peppers

pete's fresh market

spicy tortilla soup

spicy tortilla soup with shrimp

tortilla soup

mexican shrimp soup

spicy mexican soup

soup recipe

shrimp soup recipe

With the holidays right around the corner I was excited to create this spicy tortilla soup with shrimp & avocado! If you haven’t noticed I love Mexican flavors and this soup is the perfect combination of spicy and soothing to keep you healthy and cozy during the holidays.

La Morena is my go to for these chipotle peppers in adobo sauce and i love the jalapeno peppers in my salsa too. The flavors are authentic and I can snag it at Pete’s Fresh Market here in Chicago & you can usually find them at any grocery store just make sure to check the international aisle.

This recipe is simple and takes only about 20 minutes from start to finish – what’s better? I added the jalapeño for an extra kick but i love extra spicy flavors. I would recommend starting with no jalapeño and possibly adding it the next time to be safe.

Let me know if this warms you up and check out La Morena for more recipe ideas!

Spicy Tortilla Shrimp Soup
Serves 4
An easy and healthy tortilla soup perfect for a winter night!
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 Carton Organic Chicken Broth
  2. 2 Cloves Garlic - minced
  3. 1 14.5 oz Can Fire Roasted Tomatoes
  4. 1 Carrot - sliced
  5. 1 Onion - chopped
  6. 1 Tbsp Olive Oil
  7. 1 Tbsp La Morena Chile in Adobo Sauce
  8. 1/8 Tsp Salt
  9. 1/2 Avocado - cubed
  10. 1 Lime
  11. 8 Shrimp
  12. 1 Tsp Chili Powder
  13. 1 Tsp Cumin
Instructions
  1. In a Dutch Oven heat Olive Oil over medium heat
  2. Add Onion, Carrot, Chile in Adobo Sauce, Garlic, Cumin, and Chili Powder and saute for 10 minutes
  3. Add chicken broth, fire roasted tomatoes, juice from lime and bring to a boil
  4. Cook covered for another 10 minutes and then remove from heat
  5. In a seperate pan saute the shrimp in EVOO to your liking and season with salt and pepper
  6. Pour soup into bowl and add avocado, cilantro, and shrimp to your liking!
Lows to Luxe https://lowstoluxe.com/

ADD A COMMENT

Leave a Reply

Your email address will not be published.

  1. This is right up my alley – definitely making it soon!!

    xoxo,
    Lauren at http://www.lakeshorelady.com/

  2. Ken Browd says:

    What SIZE can of tomatoes!!??

  3. Marlene says:

    This looks delicious!! It’s been a while since we’ve had soup around here, I’ll be giving this a try this holiday season for sure!! #Client

  4. MARGIE says:

    this sounds amazing I’had tortilla soup before but never with shrimp I’ve got to make this soon I love Mexican food it’s my favorite next to Italian 🙂
    thanks for posting this recipe I would love to see more recipes 🙂

  5. Alma Vasquez says:

    yes please I want to do it on Chrismtas dinner, but I don’t know wat means evoo….

  6. Peted says:

    Your recipe for tortilla soup does not include tortillas. Is this on purpose?

    • shaheen khan says:

      I usually try to create recipes with a healthy twist! This is my take on a traditional ‘tortilla soup’ and doesn’t include the usual fried tortilla strips but instead avocado to top!

  7. Sonia says:

    THANK YOU ,I love quick recipes ,
    I put two cartons of broth and did not saute the shrimp,just added more shrimp to the soup for the last ten minutes.,on low fire
    found baked corn chips added to the avocado 5 on each plate, look great and tasted great,love your recipes!

  8. diana goldman-barry says:

    I noticed there is a ingredient that I don’t know what it is EVOO, can you please explain to me

  9. […] Image from Lows to Luxe […]

  10. […] Image from Lows to Luxe […]

  11. […] Image from Lows to Luxe […]