Spicy Shrimp Tortilla Soup Recipe

Name: Spicy Shrimp Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints cherry tomatoes; 1 medium yellow onion, cut into large chunks; 5 whole piece garlic, peeled; 2 tablespoons olive oil; 1 1/2 teaspoons salt; 1 teaspoon fresh ground black pepper; 1 tablespoon olive oil; 1 jalapeno pepper, minced; 1 poblano pepper, minced; 1 1/2 tablespoons cumin; 1 teaspoon ground coriander; 1/2 cup chopped cilantro; 5 -6 cups chicken stock; 2 tablespoons Frank's red hot sauce; 1 teaspoon kosher salt; 1 teaspoon fresh ground black pepper; 4 tablespoons sugar (optional); 1 cup queso fresco or 1 cup goat cheese, cut into cubes; 2 avocados, cut into small chunks; 3 -4 cups vegetable oil (for frying); 6 -8 corn tortillas, cut into thin long strips

Servings: persons

2 pints cherry tomatoes
1 medium yellow onion, cut into large chunks
5 whole piece garlic, peeled
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 jalapeno pepper, minced
1 poblano pepper, minced
1 1/2 tablespoons cumin
1 teaspoon ground coriander
1/2 cup chopped cilantro
5 -6 cups chicken stock
2 tablespoons Frank's red hot sauce
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 tablespoons sugar (optional)
1 cup queso fresco or 1 cup goat cheese, cut into cubes
2 avocados, cut into small chunks
3 -4 cups vegetable oil (for frying)
6 -8 corn tortillas, cut into thin long strips

1
Preheat oven to 425 degrees.
2
Place tomatoes, onion, and garlic on a cookie sheet covered with aluminum foil and roast at 425 degrees for approximately 25 - 30 minutes or until softened and slightly charred.
3
To a large stock pot over medium high heat, add the 1 tablespoon of olive oil, the poblano pepper, and jalepeno pepper. Saute about 5 minutes or until softened.
4
Add the cumin, corriander, and cilantro and saute about one minute.
5
Add the roasted vegetables to the pot along with about 3 cups of chicken stock.
6
Using a hand held emulsifier puree (or transfer to a food processor to puree then place back into the pot) the vegetables with the stock.
7
Check consistency of the soup and depending on how thick or thin you would like your soup add in the rest or part of the leftover chicken stock.
8
Add in the hot sauce, salt, and pepper.
9
Bring the soup back up to a boil, turn down the burner to medium low, and then let the soup simmer for about 30 minutes.
10
Meanwhile, heat the vegetable oil over high heat in a large wok or deep pot.
11
When the oil is hot add the tortilla strips in small batches, so as not to overcrowd the pot. Flip the tortilla strips after about two minutes on one side and fry on the other side. (Timing for frying will depend on the temperature of your stove top).
12
Using a slotted spoon remove tortilla strips from the hot oil and drain on paper towels.
13
When soup is done simmering, taste for acidity and flavors. At this time I decide whether or not to add in the sugar. If it is very acidic from the tomatoes I add it if not then I leave it out. Also add in more salt and pepper at this time if needed.
14
Add in almost all of the tortilla strips to the soup and stir.
15
Immediately, ladle soup into large bowls for serving and top with tortilla strips, cheese, and avocado.
16
Enjoy!

1517

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 pints cherry tomatoes, 1 medium yellow onion, cut into large chunks, 5 whole piece garlic, peeled, 2 tablespoons olive oil, and more.

Yes, Spicy Shrimp Tortilla Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Shrimp Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions