Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Shrimp Taco Soup
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 329
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 123 milligrams
- Sodium
- 978 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 9 grams
- Sugar
- 13 grams
- Protein
- 24 grams
This nutrient-packed soup combines tender shrimp, fresh vegetables and zesty homemade taco seasoning in a tomato-y broth. Loaded with healthy ingredients like peppers, corn and black beans, it's a satisfying meal that's refreshing, filling and perfect for a quick weeknight dinner or flavorful lunch. Finish it off with a squeeze of lime, a sprinkle of fresh cilantro and crunchy crushed tortilla chips for the ultimate taco treatment.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 329
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 123 milligrams
- Sodium
- 978 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 9 grams
- Sugar
- 13 grams
- Protein
- 24 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Stir together the chili powder, cumin, garlic powder, onion powder, 1 teaspoon salt and a few grinds of pepper in a small bowl.
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and green and red bell peppers and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the seasoning mixture and cook, stirring, until fragrant, about 1 minute.
- Add the crushed tomatoes, agave, 1 1/2 teaspoons salt and a few grinds of pepper. Fill the tomato can with water, swirling gently to release any tomatoes stuck to the side and bottom, and add to the pot along with 2 additional cups of water. Bring to a simmer over medium heat and cook, stirring occasionally, until the soup reduces slightly, 13 to 15 minutes. Add the beans and corn and cook, stirring, until heated through, about 2 minutes.
- Reduce the heat to low and add the shrimp. Cook, stirring, until the shrimp turn bright orange and are no longer opaque, 4 to 5 minutes. Ladle the soup into bowls and garnish with the jalapeños, cilantro, yogurt and tortilla chips, if desired. Serve with lime wedges on the side.
