Best 4 Shrimp Tortilla Soup Recipes

SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES

Steps:

• Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
• Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
• Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

SHRIMP TORTILLA SOUP

Steps:

• Mix the cumin, chili pepper, garlic powder and salt together in a small bowl. Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil. Toss to coat the shrimp well. Cover and refrigerate until ready to grill. Reserve the remaining spice mix.
• Heat the remaining tablespoon olive oil in a pot over medium-high heat. Add the onions and peppers and cook for a few minutes until they begin to soften. Add the garlic and the remaining spice mix and cook for another minute. Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes.
• Mix the cornmeal or masa with a small amount of water in a bowl. Pour into the soup, then simmer for an additional 30 minutes. Check the seasonings, adding more chili powder if it needs more spice and more salt if needed. Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving.
• Meanwhile, grill the shrimp: Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil. Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side.
• Five minutes before serving, gently stir the tortilla strips into the soup.
• Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges.

SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO

Steps:

• 1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done. 2. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.

SHRIMP TORTILLA SOUP

Steps:

• 1. Preheat oven to 350°. Put the tortilla strips on a large baking sheet in one layer. Toast until light brown and crisp, 10 to 12 minutes. Reserve. 2. Prepare the chiles. Then cut them into strips and reserve. Peel the shrimp, and put the shells in a medium nonreactive saucepan. Devein the shrimp and cut each one crosswise into thirds. Cover and refrigerate. 3. To the pan with the shrimp shells, add scallions, parsley, oregano, wine, salt, and 2 cups of water. Bring to a boil, uncovered, over high heat. Reduce heat to low, cover, and simmer the shells 15 minutes. Pour the broth through a strainer into a bowl, pressing on the solids to extract the juices. Discard solids. Set broth aside. 4. In a large saucepan, heat olive oil over medium heat. Cook the onion and garlic, stirring, until softened, 3 to 4 minutes. Add the tomatoes, raise heat to high and cook, stirring, until the mixture is nearly dry, about 4 minutes. 5. Add the reserved shrimp broth, chicken broth, chile strips, corn, and the shrimp. Bring the soup to a boil, then reduce the heat and simmer until the shrimp are pink, about 3 minutes. Divide the soup among 4 soup bowls, and place a generous stack of tortilla strips on top of each serving. Pass lime wedges at the table. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.