Shrimp tortilla soup
Shrimp tortilla soup recipe made with shrimp, cilantro, onions, garlic, jalapeños, tomatoes, spices, seafood broth, lime juice and served with queso fresco, tortilla chips, and avocado.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbs oil or butter
- 1 ½ cup diced white or yellow onion (about ¾ of a large onion)
- 1 bunch of green onions (finely chopped)
- 1 bunch of cilantro (finely chopped)
- 2 jalapeños (seeds removed (or not if you want the wild stuff version), diced)
- 4 garlic cloves (crushed)
- 1 tbs paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (double for wild stuff version)
- 1 tsp sugar
- 6 roma tomatoes (peeled and diced, about 2 cups)
- 2-4 cups of seafood stock (adjust based on how thick you prefer the soup)
- 2 cups of tomato juice
- 2 lbs medium sized raw shrimp (deveined and peeled (or you can also leave the shells on according your preference))
- ½ cup lime juice – from 2 large limes
- Salt and pepper to taste
- Crumbled queso fresco (or grated monterrey jack cheese)
- Tortilla chips (homemade or store-bought)
- Diced or sliced avocado
- Finely chopped cilantro
- Finely chopped green onions
- Fresh jalapeño slices
- Lime slices
Instructions
- 1
To make the refrito or base for the soup, heat the oil in large pot.
- 2
Add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
- 3
Add the diced tomatoes and cook for another 10 minutes.
- 4
Add the seafood stock and tomato juice. Bring to a boil, add the shrimp and cook until the shrimp are done (but not overcooked), about 5-8 minutes- more or less depending on the size of the shrimp.
- 5
Add the lime juice and remove from the heat.
- 6
Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, green onions and lime slices.