Shrimp Taco Soup
A zesty, hearty soup bursting with shrimp, beans, corn, and taco-inspired flavors. Ready in 30 minutes, this Shrimp Taco Soup combines comfort and freshness in every spoonful.
Ingredients
- Shrimp: 1 pound, peeled and deveined
- Olive Oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Bell Pepper: 1 medium, diced
- Corn Kernels: 1 cup (fresh or frozen)
- Black Beans: 1 can (15 oz), drained and rinsed
- Diced Tomatoes: 1 can (14 oz), preferably fire-roasted
- Taco Seasoning: 2 tablespoons
- Cumin Powder: 1 teaspoon
- Paprika: 1 teaspoon
- Chicken or Vegetable Broth: 4 cups
- Lime Juice: 2 tablespoons
- Salt and Black Pepper: To taste
- Fresh Cilantro: 2 tablespoons, chopped
- Optional Toppings: Avocado slices, sour cream, tortilla chips, shredded cheese
Instructions
- Preheat Your Equipment: Heat olive oil in a large pot or Dutch oven over medium heat.
- Combine Ingredients: Add onions and garlic, sauté until translucent. Stir in bell peppers and cook for another 2 minutes.
- Prepare Your Cooking Vessel: Add taco seasoning, cumin, and paprika. Stir for 30 seconds to bloom the spices.
- Assemble the Dish: Pour in diced tomatoes, corn, black beans, and broth. Bring to a gentle boil.
- Cook to Perfection: Reduce heat to low and simmer for 10–15 minutes. Add shrimp and cook until they turn pink, about 3–4 minutes.
- Finishing Touches: Stir in lime juice and adjust salt and pepper to taste.
- Serve and Enjoy: Ladle into bowls and top with avocado, cilantro, sour cream, cheese, and tortilla chips.
Notes
- Don’t overcook shrimp—they cook quickly and stay tender.
- Use fire-roasted tomatoes for a smoky flavor.
- Add jalapeños or chipotle for extra spice.
- For a creamier texture, stir in coconut milk or cream cheese.
Find it online: https://dishmio.com/shrimp-taco-soup/