Mexican Shrimp Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Mexican shrimp soup recipe is a delightful and flavorful dish that will transport your taste buds to the vibrant streets of Mexico. Packed with succulent shrimp, fresh vegetables, and aromatic spices, this soup is a perfect blend of heat and comfort. The rich broth infused with traditional Mexican flavors like cumin, chili powder, and cilantro adds depth to every spoonful. Whether you're craving a light and refreshing meal or a hearty bowl of goodness, this recipe is sure to satisfy your cravings.

Keywords: Mexican shrimp soup, flavorful, vibrant, traditional, comforting.

Mexican shrimp soup recipe details

Mexican shrimp soup recipe, recipe Rating: 4.6
Number of votes:105

A friend of mine said he had the “best soup ever” from his favorite local restaurant and said I couldn’t make anything close to it. We had a contest to see who could do it and I won! Spicy, yet comforting and easy!
Ready in: 1 hour 30 mins

Ingredients

Serves: 6

• 2 tablespoons olive oil
• 2 to 3 shallots, diced
• 2 cubanal or chili peppers, diced
• 2 jalapenos, seeded and diced
• 4 cloves garlic, minced
• 3 stalks celery, diced
• 48 ounces chicken broth or stock
• 1/4 cup white wine
• 1 lime zest and juice
• 1 (14.5 ounce) can diced tomatoes with chilis
• 1 (28 ounce) can crushed tomatoes
• 2 teaspoon hot mexican chili powder
• 2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• to taste black pepper
• 1 pound uncooked shrimp, peeled, deveined
• 1 (16 ounce) bag frozen corn
• 1/2 cup crushed tortilla chips
• 1/2 cup cilantro

Preparation method

Prep: 30 mins | Cook: 1 hour

1. Heat olive oil in a large soup pot. After oil heats, cook garlic, celery, shallots, cubanals and jalapenos in oil for 2 to 3 minutes.
2. Add lime zest and juice and diced tomatoes. Season with cumin, chili powder, cayenne. Add white wine and simmer for 3 minutes.
3. Add chicken broth and crushed tomatoes. Bring to a boil. Add corn and simmer for 10 minutes. Add shrimp and cook for 3 minutes.
4. Serve with crushed tortilla chips and cilantro.