SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES
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
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
CHICKEN TORTILLA SOUP
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
Provided by Danny Boome
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
SHRIMP 'N' CHICKEN NOODLE SOUP
Give dinner a Thai twist with this recipe from Todd Schaal of Colorado Springs, Colorado. It's a wonderful way to dress up ramen noodles.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.
Nutrition Facts :
SHRIMP AND CHICKEN TORTILLA SOUP
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
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
10-MINUTE SHRIMP AND TORTILLA SOUP
Try cod, tilapia, or shredded chicken breast instead of the shrimp in this quick and delicious soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.
Nutrition Facts : Calories 344 g, Fat 12 g, Fiber 4 g, Protein 28 g
SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO
A very different tortilla soup. From Cooking Light.
Provided by Lynette !
Categories Other Soups
Time 45m
Number Of Ingredients 17
Steps:
- 1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally.
- 2. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally.
- 3. Add shrimp; cook 2 minutes or until shrimp are done.
- 4. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.
SHRIMP TORTILLA SOUP
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
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 TORTILLA SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 23
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
The tortilla strips need to dry overnight, so begin making this one day ahead.
Yield Makes 10 servings
Number Of Ingredients 14
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
More about "shrimp and chicken tortilla soup food"
SHRIMP TORTILLA SOUP - LAYLITA'S RECIPES
From laylita.com
4.7/5 (78)Estimated Reading Time 4 minsCategory SoupTotal Time 35 mins
- Add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
- Add the seafood stock and tomato juice. Bring to a boil, add the shrimp and cook until the shrimp are done (but not overcooked), about 5-8 minutes- more or less depending on the size of the shrimp.
SHRIMP TORTILLA SOUP - THE CRAVEABLE KITCHEN
From thecraveablekitchen.com
Estimated Reading Time 5 mins
- Pat shrimp dry and season with salt and pepper. Once oil is warm, add shrimp. Oil should sizzle slightly. Sauté until pink, flipping as they cook to sear evenly on both sides, about 5-6 minutes total. Transfer cooked shrimp to a clean dish.
- Set the pot used to cook the shrimp back over medium-high heat and add another tablespoon of olive oil. Add diced onions, peppers, celery and garlic along with the paprika, chili powder, cumin and dried oregano. Season with salt and pepper. Sweat for 5-6 minutes, stirring often, until veggies are softened.
CORN-AND-SHRIMP TORTILLA SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 353 per serving
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add tortilla strips, and sauté 4 minutes or until crisp. Remove strips, and drain on paper towels.
- Add 1 1/2 teaspoons oil to pan. Add bell pepper and next 5 ingredients (bell pepper through tomatoes); sauté 4 minutes. Stir in broth and clam juice; bring to a boil. Reduce heat, and simmer 5 minutes. Add corn and shrimp; cook 3 minutes or until shrimp are done. Remove from heat; stir in onions, cilantro, lime juice, and black pepper. Ladle soup into bowls. Divide strips evenly over each serving.
- Note: To freeze up to 1 month, place cooled soup in an airtight container. Thaw in the refrigerator.
SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO RECIPE | MYRECIPES
From myrecipes.com
5/5 (30)Calories 357 per serving
- Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done.
- Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.
17 EASY SHRIMP SOUP RECIPES - TOP RECIPES
From topteenrecipes.com
5/5 (1)Category SoupsServings 8Total Time 50 mins
- Easy Thai Shrimp Soup. If you love Thai takeout, you’ll swoon over this simple Thai shrimp soup dish. Not only will you save money by skipping the takeout, but you’ll soon realize this is tastier (and healthier) than anything a restaurant makes!
- Shrimp Creole Soup with Bacon and Cheddar Dumplings. What’s better than a warm and spicy Creole-style shrimp soup? One with cheddar cornmeal dumplings!
- Shrimp and Corn Soup. Light and satisfying at the same time, this soup will become your new favorite weeknight choice. Enjoy shrimp, corn, potatoes, and bell peppers in a brothy soup.
- Sriracha Shrimp Ramen Noodle Soup. Ramen gets the makeover we’ve all been waiting for with shrimp, sriracha, and baby portobello mushrooms. How much sriracha you use is up to you.
- Thai Shrimp Soup with Coconut, Lemongrass, and Red Curry. Lemongrass is a favorite in Thai food cooking, and for a good reason — it adds a lemony, fragrant flavor you can’t compare to any other ingredient.
- Spicy Shrimp Pho. Need a shrimp soup pho recipe that’s ready in under 30 minutes? Try this one any time of the week. (By the way, pho is pronounced “fuh” — did you know?)
- Tom Yum Soup. If shrimp and mushrooms are a match made in heaven for you, this soup will blow you away. It’s spicy, savory, and sour all at once. Tom Yum is a traditional Thai dish, and this is a very authentic take on it.
- Spicy Shrimp Tortilla Soup. Tortilla soup is the ultimate comfort food, and this one with shrimp does not disappoint. When you think about soups with shrimp, tortilla soup might not be first on your mind, but that’s what makes this recipe so good.
- Instant Pot Creamy Shrimp Soup. Looking for something a little richer and creamier in the shrimp soup department? Look no further than this soup! It’s loaded with potatoes, and hearty veggies then served with a hefty amount of country bread.
- Spicy Shrimp Soup. Jumbo shrimp cooked in a chicken/seafood broth with garlic, jalapeno, herbs, and lime juice is all you need to know. This soup is an ideal weeknight bowl of warmth and flavor.
SPICY SHRIMP TORTILLA SOUP - HEALTHY + GLUTEN-FREE - PEAS ...
From peasandcrayons.com
5/5 (5)Total Time 25 minsCategory SoupCalories 208 per serving
- Prep your shrimp and set aside. You can buy them pre-prepped or thaw and peel them yourself. I like to use smaller shrimp for this recipe (more shrimpy goodness in every bite!) but any size will work!
- Finely dice your onion and jalapeño, removing the stem and seeds from the jalapeño. If an extra spicy soup is desired, feel free to add some of the seeds back in, to taste plus top your soup with an additional sliced jalapeño too! You can make this soup as mild or as spicy as you'd like.
- Heat a large pot with 1-2 tsp of oil and sauté your onion and pepper until tender, adding the minced garlic towards the end and sautéing until fragrant.
SHRIMP SOUP WITH CHILI TORTILLA STRIPS | BETTER HOMES ...
From bhg.com
4.1/5 (18)Total Time 45 minsServings 8Calories 248 per serving
- In a 4- to 5- quart Dutch oven cook poblano pepper, onion, and garlic in hot oil until just tender. Add broth, salt and crushed red pepper. Bring to boiling. Add frozen shrimp, corn and drained beans; return to boil.
- Simmer, uncovered, about 2 minutes or until shrimp are opaque. Stir in cilantro and lime juice. Serve in shallow bowls topped with avocado and Chili Tortilla Strips.
SHRIMP TORTILLA SOUP - READY IN 30 MINUTES! - THE DINNER-MOM
From dinner-mom.com
5/5 (2)Total Time 20 minsCategory SoupCalories 470 per serving
- Add crushed tomatoes, broth, black beans, hominy, corn, mild green chili peppers, oregano and chili powder to pot and stir to combine.
MEXICAN TORTILLA SOUP WITH SHRIMP | FRESHNESS
From freshnessgf.com
- In a large stock pot, heat olive oil and add onions, celery and carrots. Cook on medium low heat for 10 minutes or until onions start to brown. Add garlic and cook for 30 seconds.
- Add stock, canned tomatoes with juices, jalapenos, cumin, coriander, and ground black pepper. Add half the tortilla strips and stir to combine. Bring to a boil and lower heat to simmer covered for 25 minutes. Stir in chopped cilantro. Taste and add salt if needed.
- Before serving, add the shrimp to the soup. The shrimp will be cooked after two minutes or when shrimp pink. To serve, add cubed avocado and garnish with remaining tortilla strips and fresh coriander sprigs. Add a dollop of sour cream, grated cheddar cheese and broken corn tortilla chips if desired.
SHRIMP AND CORN TORTILLA SOUP - FROM A CHEF'S KITCHEN
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5/5 (1)Total Time 1 hrCategory Soups And StewsCalories 623 per serving
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