Mexican Shrimp Soup
Create this quick Mexican shrimp soup using a single pot and pantry staples. It’s packed with protein, but is also low-calorie.
Servings: 4 servings
Ingredients
- 1 lb Shrimp defined, thawed with tails removed
- 28 ounces Crushed Tomatoes
- ½ cup White Onion diced
- 2 tablespoon Garlic minced
- 1 Serrano Chili Pepper diced, or jalapeño
- 4 cups Chicken Broth low sodium
- 1 cup Water
- 1 teaspoon Onion Powder
- 1 teaspoon Oregano
- 1 teaspoon Chipotle Powder
- 1 teaspoon Cumin
- ½ teaspoon Coriander ground
- Tortilla Chips, Sliced Jalapeños, Fresh Cilantro for garnish
Instructions
- Place onion, garlic and diced chili pepper in a large 7 quart pot and bring to medium heat.
- Cook 2-3 minutes until softened stirring occasionally. Add the spices to the pot and stir.
- Then add the diced tomatoes, broth and water. Bring the pot to a boil then immediately reduce to a low simmer.
- Add the shrimp and cover the pot. Cook another 10-15 minutes on a low simmer until shrimp is opaque. Garnish and serve!
Notes
- Cook your soup at a low simmer to avoid overcooking the shrimp and turning them tough.
- Sauté your peppers and onions in your soup pot before adding the other ingredients to enhance the flavors.
- Add complex carbs like corn, diced tomatoes, beans, lentils, or rice to your Mexican soup recipe as you like.
- Store leftovers for 2 days in an airtight container in the refrigerator, but do not freeze them.
Nutrition
Serving: 1serving | Calories: 203kcal | Carbohydrates: 23g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 989mg | Potassium: 995mg | Fiber: 5g | Sugar: 10g | Vitamin A: 809IU | Vitamin C: 22mg | Calcium: 170mg | Iron: 4mg