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This Shrimp Tortilla Soup is a bright, brothy wonder packed with plump shrimp, smoky spice, and crispy tortilla strips. It’s a quick, satisfying meal that feels fancy but comes together easily on a busy weeknight. The aroma of lime, cilantro, and toasted chiles will have everyone gathered around the pot.

Why You’ll Love This Shrimp Tortilla Soup

Versatile & forgiving: Easily adjust spice, swap proteins, or load up with favorite toppings.
Textural contrast: Silky broth, tender shrimp, and crispy tortilla strips create a party in every spoonful.
Quick to make: Ready in about 30 minutes—perfect for last-minute dinners.
Light yet nourishing: Clear, flavorful broth with lean protein leaves you feeling good, not weighed down.

Ingredients & Tools

450 g raw shrimp, peeled and deveined
1 large onion, diced
3 cloves garlic, minced
1 jalapeño, finely chopped
1 tbsp tomato paste
800 ml chicken or vegetable broth
400 g canned diced tomatoes
1 tsp ground cumin
1 tsp smoked paprika
2 corn tortillas, cut into strips
1 lime, juiced
Handful fresh cilantro, chopped
To serve: avocado slices, crumbled queso fresco, sour cream

Tools: Large pot, baking sheet, sharp knife, measuring spoons

Notes: The quality of your broth really makes a difference here—it’s the foundation of the soup, so choose one you’d enjoy sipping on its own. And don’t skip toasting those tortilla strips; it adds a nutty, crisp texture that takes the whole dish to another level.

Nutrition (per serving)

Calories:	280 kcal
Protein:	24 g
Fat:	8 g
Carbs:	28 g
Fiber:	5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Can I use frozen shrimp? Absolutely—just thaw them completely in the fridge overnight or under cold running water. Pat them dry well so they sear nicely instead of steaming.
What if I don’t have smoked paprika? Regular paprika works, but you’ll miss that subtle smokiness. A tiny pinch of chipotle powder can help bridge the gap if you have it.
How spicy is this soup? It’s mildly spicy as written. For more heat, leave the jalapeño seeds in or add a dash of hot sauce at the end. For less heat, remove the seeds and ribs entirely.
Can I make it ahead? You can prep the broth base a day ahead, but add the shrimp and tortilla strips just before serving to keep the shrimp tender and the strips crispy.

How to Make Shrimp Tortilla Soup

Step 1: Start by preheating your oven to 200°C (400°F). Spread the tortilla strips in a single layer on a baking sheet, drizzle lightly with oil, and sprinkle with a pinch of salt. Toast for 8–10 minutes, tossing halfway, until golden and crisp. You’ll notice their aroma filling the kitchen—that’s when you know they’re ready. Set these aside; they’re your crunchy topping.

Step 2: Heat a tablespoon of oil in your large pot over medium heat. Add the diced onion and jalapeño, and sauté for about 5 minutes until the onion turns soft and translucent. Stir in the minced garlic and cook for another minute until fragrant—be careful not to let the garlic burn, or it’ll turn bitter.

Step 3: Push the veggies to one side and add the tomato paste to the empty space in the pot. Let it cook for a minute until it darkens slightly and smells sweet. This little trick deepens the flavor base of your soup. Now sprinkle in the cumin and smoked paprika, stirring everything together for 30 seconds to toast the spices.

Step 4: Pour in the broth and diced tomatoes with their juices, scraping any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes. You’ll see the broth deepen in color and the flavors start to meld together beautifully.

Step 5: While the soup simmers, pat the shrimp dry and season with a pinch of salt. After the 10 minutes are up, add the shrimp to the pot and cook for 2–3 minutes, just until they turn pink and opaque. Overcooking will make them rubbery, so watch closely—they cook fast!

Step 6: Turn off the heat and stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning with more salt or lime if needed. The lime really brightens everything up and ties all the flavors together.

Step 7: Ladle the hot soup into bowls and top generously with the crispy tortilla strips, avocado slices, remaining cilantro, and a sprinkle of queso fresco. Serve immediately while the broth is hot and the tortilla strips are still crisp.

Storage & Freshness Guide

Fridge: Store soup (without toppings) in an airtight container for up to 2 days.
Freezer: Not recommended—shrimp becomes mushy and vegetable texture suffers.
Reviving: Reheat gently on the stove; don’t boil. Make fresh tortilla strips for serving.

Serving Suggestions

Complementary Dishes

Grilled Corn & Cotija Salad — The sweet, smoky char of the corn plays wonderfully against the soup’s bright, brothy base.
Black Bean & Avocado Tostadas — A crispy, creamy side that adds heft without overshadowing the soup’s delicate flavors.
Cilantro-Lime Rice — Perfect for spooning into the broth or enjoying on the side for a more filling meal.

Drinks

Classic Margarita — The citrus and salt rim cut through the soup’s richness and enhance the lime notes beautifully.
Mexican Lager with Lime — Crisp, light, and refreshing—it’s like a flavor echo of the soup itself.
Sparkling Water with Cucumber & Mint — A non-alcoholic option that cleanses the palate between spicy, savory bites.

Something Sweet

Churros with Chocolate Sauce — The warm cinnamon sugar and rich chocolate are a festive, comforting end to the meal.
Mango Sorbet — Bright, fruity, and light—it refreshes your taste buds after the savory soup.
Tres Leches Cake — Indulgent, creamy, and not too sweet, it provides a lovely contrast to the soup’s zesty profile.

Top Mistakes to Avoid

Overcooking the shrimp. They only need 2–3 minutes in the hot broth—any longer and they turn tough and rubbery. I’ve messed this up before too, and it really changes the texture.
Skipping the tortilla toasting step. Soft, soggy tortilla strips just don’t deliver the same satisfying crunch. Toasting them separately is non-negotiable for the best experience.
Adding lime juice too early. If you add it while the soup is still boiling, the bright acidity will cook out and you’ll lose that fresh zing at the end.
Using low-quality broth. Since the broth is the star here, a bland or overly salty base can throw off the whole dish. Taste your broth before adding it!

Expert Tips

Tip: For an extra layer of flavor, char the tortilla strips lightly over an open gas flame before cutting and baking them. It adds a subtle smokiness that complements the paprika.
Tip: If you have time, let the soup base (without shrimp) sit for 20–30 minutes off heat before reheating and adding shrimp. This resting period allows the flavors to marry and intensify.
Tip: For a richer broth, stir in a tablespoon of masa harina (corn flour) mixed with a little water during the simmering stage. It adds body and a lovely corn flavor.
Tip: Reserve a few raw shrimp, slice them thinly, and add them directly to the hot bowls when serving—they’ll cook gently in the broth for a variety of textures.

FAQs

Can I make this soup vegetarian?
Absolutely! Swap the shrimp for cubed firm tofu or a can of drained black beans, and use vegetable broth instead of chicken. You’ll still get a protein-packed, flavorful soup—just add the beans at the same time you’d add the shrimp to heat through.

How do I store and reheat leftovers?
Store the soup (without toppings) in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat—don’t boil it, or the shrimp will overcook. The tortilla strips will soften, so make fresh ones for serving.

Can I freeze Shrimp Tortilla Soup?
I don’t recommend freezing this one, unfortunately. The shrimp becomes mushy and the texture of the vegetables suffers upon thawing. It’s really best enjoyed fresh or within a day or two.

What’s the best way to customize the spice level?
Start with less jalapeño and add more at the end if needed. You can also offer hot sauce or sliced fresh chiles at the table so everyone can adjust to their preference. A little chopped serrano pepper adds serious heat if you’re feeling brave.

Can I use flour tortillas instead of corn?
You can, but corn tortillas have a more authentic flavor and crisp up better. Flour tortillas tend to get chewy rather than crispy when baked, so if you use them, keep a close eye on them in the oven.

Shrimp Tortilla Soup

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, tex-mex

Servings 4

Total Time 35 minutes

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Make this easy Shrimp Tortilla Soup recipe in just 30 minutes! A light, flavorful broth with tender shrimp and crispy toppings. Get the full recipe and serve tonight!

Ingredients

For the soup:

450 g raw shrimp (peeled and deveined)
1 large onion (diced)
3 cloves garlic (minced)
1 jalapeño (finely chopped)
1 tbsp tomato paste
800 ml chicken or vegetable broth
400 g canned diced tomatoes
1 tsp ground cumin
1 tsp smoked paprika
2 corn tortillas (cut into strips)
1 lime (juiced)
1 handful fresh cilantro (chopped)
To serve (avocado slices, crumbled queso fresco, sour cream)

Instructions

01
Start by preheating your oven to 200°C (400°F). Spread the tortilla strips in a single layer on a baking sheet, drizzle lightly with oil, and sprinkle with a pinch of salt. Toast for 8–10 minutes, tossing halfway, until golden and crisp. Set these aside; they're your crunchy topping.
02
Heat a tablespoon of oil in your large pot over medium heat. Add the diced onion and jalapeño, and sauté for about 5 minutes until the onion turns soft and translucent. Stir in the minced garlic and cook for another minute until fragrant—be careful not to let the garlic burn, or it'll turn bitter.
03
Push the veggies to one side and add the tomato paste to the empty space in the pot. Let it cook for a minute until it darkens slightly and smells sweet. Now sprinkle in the cumin and smoked paprika, stirring everything together for 30 seconds to toast the spices.
04
Pour in the broth and diced tomatoes with their juices, scraping any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
05
While the soup simmers, pat the shrimp dry and season with a pinch of salt. After the 10 minutes are up, add the shrimp to the pot and cook for 2–3 minutes, just until they turn pink and opaque.
06
Turn off the heat and stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning with more salt or lime if needed.
07
Ladle the hot soup into bowls and top generously with the crispy tortilla strips, avocado slices, remaining cilantro, and a sprinkle of queso fresco. Serve immediately while the broth is hot and the tortilla strips are still crisp.