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shrimp taco soup

Shrimp Taco Soup

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This is a spicy southwestern soup that comes together quicky. It's mostly opening cans!
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Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine Southwestern
Servings 6
Calories 115 kcal

Ingredients
  

For the Soup

  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can pinto beans drained and rinsed
  • 1 15-ounce can corn drained
  • 1 14.5-ounce can diced tomatoes
  • 1 28-ounce can green enchilada sauce
  • 2 cups chicken broth
  • 2 tablespoons Mexican spice or taco seasoning
  • ½ teaspoon cumin
  • ½ teaspoon ancho chile powder
  • ½ teaspoon garlic powder
  • 2 tablespoons lime juice

For the Shrimp

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic sliced thin
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chile powder
  • 1 pound shrimp medium or large

Garnishes

  • Lime wedges, sour cream, Mexican cheese blend, chopped avocado, chopped cilantro, tortilla chips, etc.

Instructions
 

For the Soup

  • Dump the soup ingredients into a large pot, stir to mix, and bring to a boil over medium-high heat.
  • Lower the heat and let it simmer for 20 to 25 minutes.
  • Meanwhile, heat the oil and butter in a pan over medium-high heat. Add the garlic and sauté for 1 minute. Drop the heat to medium and continue stirring until they become translucent.
  • Add the spices and stir for about a minute until they are fragrant and incorporated into the oil.
  • Add the shrimp to the pan and sauté for 4 to 5 minutes, until they turn pink.
  • Ladle into bowls, add a scoop or two of shrimp on top, and serve with your favorite garnishes.
  • Enjoy, comment, rate, and like on our social media channels!

Nutrition

Calories: 115kcalCarbohydrates: 2gProtein: 16gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 127mgSodium: 472mgPotassium: 296mgFiber: 1gSugar: 1gVitamin A: 297IUVitamin C: 8mgCalcium: 63mgIron: 1mg
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