Shrimp Tortilla Soup with Avocado
Ingredients
- For the Soup Base
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, finely chopped (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 can (14.5 oz / 410 g) diced tomatoes
- 6 cups chicken or seafood broth
- Salt and black pepper, to taste
- For the Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- Toppings u0026 Garnish
- 1 ripe avocado, diced
- 1 cup tortilla strips or crushed tortilla chips
- Fresh cilantro, chopped
- Lime wedges
- Optional: sour cream, shredded cheese, sliced radishes
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion until softened; add garlic and jalapeño.
- Stir in cumin, chili powder, and smoked paprika.
- Add diced tomatoes and broth; bring to a simmer.
- Season shrimp with salt and pepper.
- Add shrimp to soup; cook 3–4 minutes until pink.
- Adjust seasoning and remove from heat.
- Ladle soup into bowls and add toppings.