Best 10 Minute Shrimp And Tortilla Soup Recipes

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MAGGIE'S SHRIMP TORTILLA SOUP



Maggie's Shrimp Tortilla Soup image

This is a close friend's recipe duplicating Fishmongers Shrimp Tortilla Soup. It is wonderful! Hot and Spicy! Prep time does not include peeling and deveining shrimp.

Provided by TXOLDHAM

Categories     Mexican

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 lb medium shrimp
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon ground oregano
1 tablespoon salt (to taste)
1 tablespoon garlic powder
1 teaspoon sugar
1 bunch scallion, finely chopped including green
2 cups onions, chopped
1 cup fresh cilantro, finely chopped
2 -3 jalapenos, finely chopped (remove seeds & veins for less heat)
4 cups tomatoes, chopped
2 cups tomato juice
2 cups water
12 corn tortillas
1 lb monterey jack cheese, grated
1 lime, cut into wedges
1 -2 tablespoon canola oil or 1 -2 tablespoon olive oil

Steps:

  • Peel and devein the shrimp and set aside (if they are large I cut into chunks.).
  • In a small bowl, blend the paprika, cayenne, black pepper, oregano, salt, garlic & sugar. Set aside.
  • Pour a small amount of oil into 4 quart Dutch oven or pot. Add the onions, cilantro and jalapeno. Sauté just until the onion is transparent, then stir in the chopped tomatoes.
  • Add the spice mix and simmer 10 minutes, stirring occasionally.
  • Add tomato juice and water and simmer another 10 minutes.
  • Add shrimp and cook 5 minutes or just until shrimp are done. Do not overcook.
  • While soup is simmering, cut tortillas into strips and place on a pammed cookie sheet. Spray with olive oil; sprinkle with salt if desired. Bake at 350 for about 5 to 7 minutes. Watch closely so they don't burn.
  • To serve, place a layer of tortilla strips in the bottom of a shallow soup bowl. Ladle soup on top then garnish with cheese. Add a lime wedge on the side.

Nutrition Facts : Calories 565, Fat 28.6, SaturatedFat 15.2, Cholesterol 182.7, Sodium 1932.6, Carbohydrate 40.7, Fiber 6.9, Sugar 10.7, Protein 39.6

SHRIMP TORTILLA SOUP



Shrimp Tortilla Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 23

2 teaspoons ground cumin
1 teaspoon chili powder, plus more if needed
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt, plus more if needed
24 peeled large shrimp
1/2 cup tequila
2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
3 cloves garlic, minced
4 cups (32 ounces) low-sodium vegetable stock
Two 15-ounce cans black beans, drained and rinsed
One 10-ounce can chopped tomatoes with green chiles, such as Ro*tel
3 tablespoons tomato paste
3 tablespoons cornmeal or masa
Cooking spray or neutral oil, for oiling the grill pan
5 corn tortillas, cut into 2- to 3-inch strips
Diced avocado, for garnish
Diced red onion, for garnish
Sour cream, for garnish
Fresh cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

  • Mix the cumin, chili pepper, garlic powder and salt together in a small bowl. Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil. Toss to coat the shrimp well. Cover and refrigerate until ready to grill. Reserve the remaining spice mix.
  • Heat the remaining tablespoon olive oil in a pot over medium-high heat. Add the onions and peppers and cook for a few minutes until they begin to soften. Add the garlic and the remaining spice mix and cook for another minute. Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes.
  • Mix the cornmeal or masa with a small amount of water in a bowl. Pour into the soup, then simmer for an additional 30 minutes. Check the seasonings, adding more chili powder if it needs more spice and more salt if needed. Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving.
  • Meanwhile, grill the shrimp: Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil. Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side.
  • Five minutes before serving, gently stir the tortilla strips into the soup.
  • Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges.

SMOKY SHRIMP, HOMINY AND TORTILLA SOUP



Smoky Shrimp, Hominy and Tortilla Soup image

Categories     Soup/Stew     Garlic     Tomato     Appetizer     Sauté     Shrimp     Hot Pepper     Healthy     Cilantro     Tortillas     Hominy/Cornmeal/Masa     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 14

4 5-inch-diameter corn tortillas, halved, cut into thin strips
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
6 garlic cloves, minced
1/2 teaspoon dried oregano
7 cups canned low-salt chicken broth
2 15-ounce cans golden hominy, drained
1/3 cup canned crushed tomatoes with added purée
2 teaspoons chopped canned chipotle chilies*
1 pound uncooked small shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
Lime wedges

Steps:

  • Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.
  • Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
  • Bring soup to simmer over medium heat. Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets

SHRIMP TORTILLA SOUP



Shrimp Tortilla Soup image

Make and share this Shrimp Tortilla Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stove Top

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

4 (6 inch) corn tortillas, cut into 1/4-inch strips
2 tablespoons vegetable oil
salt
pepper
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons minced canned chipotle chiles in adobo
6 cups low sodium chicken broth
2 (15 ounce) cans hominy, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
lime wedge, for serving

Steps:

  • Adjust oven rack to middle position and heat oven to 425°.
  • Spread tortilla strips on rimmed baking sheet and toss with 1 tablespoon oil.
  • Bake until strips are deep golden brown and crisp, 12-14 minutes, tossing strips halfway through baking.
  • Season with salt to taste and transfer to paper towel-lined plate.
  • Meanwhile, heat remaining 1 tablespoon oil in Dutch oven over med-high heat until shimmering.
  • Add onion and cook until soft, about 4 minutes.
  • Add garlic and chipotle and cook until fragrant, about 30 seconds.
  • Add broth, hominy, and tomatoes and bring to simmer.
  • Decrease heat to low, cover, and simmer until flavors meld, about 15 minutes.
  • Working in batches, process soup in blender until smooth, 1-2 minutes.
  • Transfer pureed soup to clean pot and bring to simmer.
  • Add shrimp and cook, stirring occasionally, until opaque in center, about 3 minutes.
  • Stir in cilantro and lime juice and season with salt and pepper to taste.
  • Ladle soup into individual bowls and top with tortilla strips.
  • Serve, passing lime wedges separately.

Nutrition Facts : Calories 322.2, Fat 9, SaturatedFat 1.4, Cholesterol 143.2, Sodium 1025.5, Carbohydrate 37.2, Fiber 5.9, Sugar 6, Protein 24.3

SHRIMP AND CHICKEN TORTILLA SOUP



Shrimp and Chicken Tortilla Soup image

Tortilla Soup is so good it tastes complicated, but it's not. It is actually a very easy soup to prepare. My family likes to assemble their own soup. The heart of this soup is a delicious chicken and shrimp base with chopped avocados, cheese and crispy tortilla strips available to top as you like. The kids really like "creating" their own soup with the toppings. I lived in Texas where this is a popular soup, it is a combination of 2 recipes. One recipe came straight from Mexico and one I found in a cookbook.

Provided by Dawn399

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

6 ounces peeled and deveined medium shrimp
1 1/2 cups shredded cooked chicken
1/2 onion (chopped)
1 teaspoon cumin seed
cooking oil, for saute
4 1/2 cups reduced-sodium chicken broth
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
2 tablespoons lime juice
3 tablespoons chopped cilantro
1 -2 avocado (chopped)
1/2 cup shredded monterey jack pepper cheese or 1/2 cup monterey jack cheese
5 small corn tortillas
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil

Steps:

  • Preheat oven to 350°F.
  • Mix salt and pepper in a small bowl and set aside.
  • Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
  • Cut into strips and place on a cooking sheet.
  • Bake for 5-8 minutes until crisp.
  • Set aside for soup topping.
  • In a large sauce pan saute onion and cumin seed until onion is tender.
  • Add chicken broth, tomatoes,cilantro and lime juice.
  • Bring to a boil and simmer for 8-10 minutes.
  • Stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes.
  • Stir occasionally while shrimp are cooking.
  • Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.

Nutrition Facts : Calories 277.9, Fat 14.5, SaturatedFat 3.9, Cholesterol 78.1, Sodium 652.3, Carbohydrate 16.5, Fiber 3.5, Sugar 1.1, Protein 22.7

SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES



Spicy Shrimp Tortilla Soup with Zucchini Noodles image

This shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles. Top with your favorite taco toppings, like prepared tortilla strips, freshly chopped cilantro, lime wedges, diced avocado, sour cream, and crushed red pepper for additional heat.

Provided by bd.weld

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 zucchini
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can low-sodium chicken broth
2 teaspoons chili powder
1 teaspoon crushed red pepper flakes
½ teaspoon dried Mexican oregano
¼ teaspoon ground black pepper
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
  • Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
  • Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 10 g, Cholesterol 174.3 mg, Fat 1.6 g, Fiber 3 g, Protein 22.4 g, SaturatedFat 0.5 g, Sodium 583.3 mg, Sugar 6.4 g

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