Shrimp Taco Soup
We love this shrimp taco soup! It's packed with pinto beans, fire roasted tomatoes, corn, green chiles and tender shrimp. The toppings make it fabulous and it comes together quickly and easily for a weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 7 ounces diced green chiles
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 14 ounces crushed fire roasted tomatoes
- 14 ounce pinto beans, drained and rinsed
- 2 cups chicken stock
- 1 pound uncooked peeled and deveined shrimp
- 10 ounces frozen corn
- for toppings: green onions, cilantro, tortilla chips, jalapeños
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until softened.
- Add in the green chilis. Stir in the garlic powder, cumin, paprika and chili powder. Cook for 5 minutes, stirring often.
- Add in the tomatoes, beans, corn, shrimp and stock. Bring the mixture to a boil, reduce it to a simmer and cover. Simmer, covered, for 10 to 15 minutes.
- Remove the cover and taste. Add more seasoning as needed - salt, pepper, or even something spicy. Serve and top with green onions, cilantro, tortilla chips and jalapeños. Or any of your favorite toppings!
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