Shrimp Tortilla Soup
This shrimp tortilla soup is loaded with flavor and perfect for caregivers looking to add variety to their soup routine.
Equipment
- Soup Pot
- Skillet
Ingredients
- 1 diced medium sized onion we used sweet but your favorite type will do
- 1 red bell pepper trimmed, seeded, and diced
- 1 orange bell pepper trimmed, seeded, and diced
- 4 cloves garlic peeled and minced
- I.5 cups of crushed Tostitos Hint of Lime Tortilla Chips or other preferred brand
- 14.5 oz can of crushed tomatoes
- 10 oz can of Rotel Diced Tomatoes and Green Chiles
- 1 cup chopped cilantro
- 48 oz veggie broth
- ½ tablespoon smoked paprika
- ½ tablespoon liquid smoke
- 3.5 tablespoons cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 tablespoon nutritional yeast
- 1 cup fresh squeezed lime juice
- 2 tablespoons vegan butter
- 1.5 lbs shrimp
Toppings:
- 1 avocado peeled, seeded, and diced
- 1 cup shredded Daiya vegan cheddar cheese
Instructions
Cook the Aromatics:
- In a large soup pot heat butter over medium and add in the diced onions, peppers and garlic.
Add the Spices:
- Once veggie mixture is softened, add in the crushed tortilla chips, crushed tomatoes, Rotel, cilantro, veggie broth, smoked paprika, liquid smoke, cumin, chili powder, cayenne, salt and nutritional yeast.
- Stir and allow to cook over medium heat for a few minutes so that contents soften.
Blend the Soup:
- At this point, you’ll need to blend ingredients. While it is an option to transfer to a food processor in batches and blend, I prefer to just pop in an immersion blender until all chips and veggies are blended nicely.
- Allow soup broth to continue to cook on medium or medium-low (depending on your stovetop) while you now prep the shrimp.
Prepare the Shrimp:
- Using pre-cooked shrimp is going to be the easiest option and if you’re a full-time caregiver you may want to consider this as I’m sure you’re pressed for time. If you have the time though, peel and devein the shrimp and saute in a sauce pan with the butter and lime juice over medium heat until they are pink and opaque. This should only take a few minutes.
- Add shrimp and any remaining lime butter juice from pan into the soup pot and stir.
Simmer the Soup:
- Cover and allow soup to simmer on low for 30 minutes to bring out all of those delicious flavors.
To Serve:
- Serve in bowls and top with avocado and (vegan) cheddar cheese.