Southwestern Shrimp Soup
Dive into the bold and zesty flavors of Southwestern Shrimp Soup—a one-pot wonder brimming with hearty ingredients and vibrant spices. This quick and easy recipe features succulent shrimp, fire-roasted tomatoes, and a flavorful medley of black beans, corn, and aromatic vegetables, all elevated with smoky paprika, cumin, and chili powder. A splash of fresh lime juice and a sprinkle of cilantro add a refreshing finish to this savory soup, making it the perfect comfort dish with a Southwestern twist. Ready in just 40 minutes, this dish is both weeknight-friendly and crowd-pleasing. Serve it with optional toppings like creamy avocado, tangy sour cream, or shredded cheese for a personalized touch. Whether you're hosting a casual dinner or craving something warm and satisfying, this shrimp soup is sure to impress!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 1 small jalapeño pepper (seeded and minced)
- 3 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 14.5 ounces canned fire-roasted diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup frozen corn kernels
- 1 cup black beans (drained and rinsed)
- 2 tablespoons fresh lime juice
- 0.5 cup fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: diced avocado, sour cream, shredded cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, and minced jalapeño. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for 1-2 minutes until fragrant.
Add the canned fire-roasted diced tomatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer.
Stir in the frozen corn kernels and black beans. Simmer for 10 minutes to allow the flavors to meld.
Season the soup with salt and pepper, adjusting to taste.
Add the shrimp to the pot and cook for 3-4 minutes, or until they turn pink and opaque.
Remove the pot from heat and stir in the fresh lime juice and chopped cilantro.
Ladle the soup into bowls and garnish with optional toppings, such as diced avocado, sour cream, or shredded cheese.
Serve hot and enjoy your Southwestern Shrimp Soup!
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 7735 mg | 336% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 44.3 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4395 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
