I’ve got dinner tonight!
This shrimp taco soup starts with a base of fire-roasted tomatoes and is loaded with beans, corn and green chiles. It’s flavorful, comforting, and comes together quickly — especially for a soup. My family, who loves shrimp, devours it every time.
It’s a welcome twist on the usual taco-inspired soups. We often use rotisserie chicken or ground beef in similar recipes, so using shrimp is a simple but delightful change. Using frozen shrimp makes it especially easy — just be sure the shrimp are raw, peeled, and deveined for best results.
The base for this recipe comes from my favorite taco soup, which I make often for lunches and to freeze in single portions for quick meals. My family likes that version, but they might prefer this shrimp version even more.
When it comes to tacos, they usually prefer beef in taco form. I, on the other hand, will happily eat anything as a soup — so give me all the soup.
This is how fast it comes together!
Start with the vegetables. Sauté diced onions, bell pepper and garlic in a little olive oil over medium-low heat, seasoning with salt and pepper. Add the diced green chiles here as well for a bright, savory note.
Next add the spices: garlic powder, ground cumin, smoked paprika and a touch of chili powder for warmth. If you like tangy seasoning blends, try adding a sprinkle of Tajín for extra zest.
Stir in the crushed fire-roasted tomatoes, drained pinto beans (black beans work well too), and chicken stock. Bring the soup to a simmer and let it bubble away so the flavors meld together.
Finally, add the shrimp — frozen or thawed will work — and the frozen corn. Both only need a few minutes to cook through, so they go in toward the end to keep the shrimp tender and the corn crisp-tender.
Taste the soup and adjust seasoning with more salt, pepper or a pinch of cayenne if you want heat. Finish each bowl with fresh toppings — cilantro, green onions, crushed tortilla chips and sliced jalapeños are my favorites. Cornbread muffins are a lovely side if you’d like something more substantial.
Warm, satisfying and exactly the kind of comforting bowl you want on a busy night. LOVE.
Shrimp Taco Soup
Shrimp Taco Soup
Yield:
3
10 mins
25 mins
35 mins
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 7 ounces diced green chiles
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 14 ounces crushed fire-roasted tomatoes
- 14 ounce can pinto beans, drained and rinsed
- 2 cups chicken stock
- 1 pound uncooked peeled and deveined shrimp
- 10 ounces frozen corn
- Toppings: green onions, cilantro, tortilla chips, jalapeños
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the diced onion, bell pepper and garlic with a big pinch of salt and pepper. Cook about 5 minutes, until softened.
- Stir in the diced green chiles and the spices: garlic powder, cumin, smoked paprika and chili powder. Cook 3–5 minutes, stirring so the spices become fragrant.
- Add the crushed fire-roasted tomatoes, drained beans, frozen corn, chicken stock and shrimp. Bring to a boil, then reduce to a simmer and cover. Simmer, covered, for 10–15 minutes until the shrimp are opaque and cooked through.
- Remove the lid, taste and adjust seasoning with more salt, pepper or a pinch of cayenne for heat if desired. Serve with green onions, cilantro, crushed tortilla chips and sliced jalapeños, or your favorite toppings.
Soup
American
How Sweet Eats
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This bowl right here!