This Spicy Shrimp Tortilla Soup with Zucchini Noodles is a flavorful and healthy twist on traditional tortilla soup. Packed with spicy shrimp, zucchini noodles, and a rich tomato broth, this soup is the perfect marriage of heat, freshness, and comfort. It's quick and easy to make, making it an ideal weeknight meal option. Enjoy the bold flavors and the satisfying crunch of the zucchini noodles in every spoonful!
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 4 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 2 zucchini, spiralized into noodles
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Tortilla chips, for serving
Directions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and jalapeno and sauté until softened, about 5 minutes.
- Add the shrimp to the pot and season with paprika, cumin, chili powder, and cayenne pepper. Cook for 2-3 minutes or until the shrimp are pink and cooked through. Remove the shrimp from the pot and set aside.
- In the same pot, add the chicken broth and diced tomatoes. Bring to a boil and then reduce heat to simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth. Return the soup to the pot.
- Add the zucchini noodles to the pot and simmer for 5-7 minutes or until tender.
- Stir in the lime juice and season with salt and pepper to taste.
- To serve, divide the soup among bowls. Top each bowl with the cooked shrimp, fresh cilantro, and tortilla chips.
- Enjoy your delicious and spicy shrimp tortilla soup with zucchini noodles!
