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Shrimp Taco Soup

Shrimp Taco Soup

Shrimp Taco Soup is a vibrant and comforting meal that merges zesty taco flavors with a warm, hearty soup base. Quick to prepare and richly seasoned with classic taco spices, this nutritious and balanced soup combines tender shrimp, fresh vegetables, and bold spices, making it perfect for cozy weeknight dinners or crowd-pleasing family gatherings.

  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Seafood and Protein

  • 1 lb peeled and deveined shrimp

Vegetables & Aromatics

  • 1 medium onion, finely chopped
  • 2–3 cloves garlic, minced
  • 1 cup corn kernels (fresh, canned, or frozen)

Canned Goods

  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (15 oz) black beans, rinsed and drained

Liquids

  • 4 cups chicken or vegetable broth
  • Juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons oil (vegetable or olive oil, for sautéing)

Spices

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt to taste
  • Optional: jalapeños or chipotle peppers for extra heat

Garnishes

  • Fresh cilantro, chopped
  • Diced avocado (optional)
  • Shredded cheese (optional)
  • Sour cream (optional)
  • Crushed tortilla chips (optional)

Instructions

  1. Step 1: Sauté Aromatics – Heat oil in a large saucepan over medium heat. Add finely chopped onions and minced garlic, cooking until translucent and fragrant to build a flavorful base.
  2. Step 2: Add Spices and Tomatoes – Stir in chili powder, cumin, and any additional spices. Cook briefly to release aromas, then add canned diced tomatoes with their juices, mixing well.
  3. Step 3: Pour in Broth and Beans – Add chicken or vegetable broth, rinsed black beans, and corn kernels. Bring the mixture to a gentle simmer to meld the flavors and develop soup depth.
  4. Step 4: Cook the Shrimp – Once simmering, add peeled shrimp. Cook for a few minutes until shrimp turn pink and opaque, ensuring tender, juicy bites without overcooking.
  5. Step 5: Finish with Lime and Cilantro – Remove soup from heat. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt or extra spices as needed before serving.

Notes

  • Use fresh or high-quality frozen shrimp for optimal texture and flavor.
  • Add shrimp last and cook just until pink to avoid rubbery texture.
  • Toast spices briefly in the pan to deepen their flavor.
  • Use homemade or low-sodium broth to control salt and enhance depth.
  • Simmer uncovered longer for thicker soup; add broth for thinner consistency.
  • Store leftovers in an airtight container in the fridge up to 3 days. Keep garnishes separate.
  • Freeze base soup without shrimp; add fresh shrimp when reheating for best texture.
  • Reheat gently over low heat; add shrimp last and cook until pink to maintain tenderness.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (about 1 1/2 cups)
  • Calories: 230
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 23g
  • Cholesterol: 140mg

Keywords: shrimp taco soup, taco soup, seafood soup, easy dinner, Mexican soup, gluten free soup