Who says tortilla soup should include chicken? Dare to take a walk on the ocean side!
Saute the shrimp in whatever seasonings you’d like then set aside.
In a heated soup pot, add the olive then the onions. Saute until they’re translucent. Add the garlic and cook for another 2-3 minutes being sure not to burn the garlic.
Add all the spices then the cilantro and mix thoroughly.
Pour in the diced tomatoes and the stock (also had diced jalapenos here if you like things spicy). Let the soup come to a boil, then turn to medium low and simmer for about 10 minutes.
When the spices are well blended and the taste is making your tongue happy, add the corn and black beans to heat through.
Just before serving, add the shrimp. Serve with tortilla chips to crush into the soup and top with grated cheese and sour cream. Yum.
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Best. Soup. Ever.
I topped it with fresh avocado, and that bowl of soup nearly sent me over the edge!
This soup is delicious! Filled with so many flavors. I”ve made it with shrimp and with chicken and both are hits with my family.
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
2 Comments
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soonerck on 10.12.2009
I agree with the previous reviewer – I will never use chicken in my tortilla soup again! The shrimp adds a richness that makes this my new favorite soup. Fast, easy, and WONDERFUL! I sear the shrimp in the same pot that I cook the shrimp in, and it gives the whole thing a great flavor. A slight change that I made is to use creamed corn. I accidentally ended up with a can of creamed, rather than regular corn. It was a good thing! Almost like a southwestern gumbo. Thank you Terri for the great recipe!!!
mrsritz on 8.10.2009
I’ll never go back to CHICKEN tortilla soup again! I looked up at the clock at 6:05pm and realized that I had told my eight year old to come back home from his nightly romp with the neighborhood kids by 6:30pm for supper. Ugh. I hadn’t even begun to think about what to make. I looked thru my Tasty Kitchen Recipe Box and found this recipe from Terri. I did a double take when I realized it could be on my table by the time the kiddo returned! Too often, quick means dull… but this is an excellent, quick recipe that looks like it took hours to make. The corn and black beans along with the tomato and cilantro provide beautiful color, and the shrimp is the real wow factor. The whole family loved it, and my son wants to the leftovers to school in his thermos! Can’t get better than that! I added a dash of cayenne pepper for heat because I didn’t have jalapenos on hand, and it worked just fine.