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Spicy Shrimp Soup

Spicy shrimp soup simmers potatoes, corn, and shrimp in a smoky, chile-seasoned chicken broth. Finish each bowl with fresh lime juice and cilantro for a bright contrast to the tender potatoes and gently cooked shrimp.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 jalapeño seeded and minced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 can (14.5 oz) tomatoes diced
  • 6 cups low-sodium chicken broth
  • 1.5 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup corn frozen, thawed
  • 1 lb shrimp large, peeled and deveined
  • 2 tbsp fresh lime juice
  • 0.25 cup cilantro fresh, chopped

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat, then add the onion and jalapeño and cook for 5 to 6 minutes, stirring occasionally, until softened.
  2. Stir in the garlic, cumin, smoked paprika, and cayenne pepper and cook for 30 seconds, until fragrant.
  3. Add the diced tomatoes, chicken broth, potatoes, salt, and black pepper.
  4. Bring to a boil over high heat, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the potatoes are fork-tender.
  5. Stir in the corn and shrimp.
  6. Simmer gently for 3 to 5 minutes, until the shrimp are opaque and reach 145°F.
  7. Remove the pot from the heat.
  8. Stir in the lime juice and cilantro.

Notes

For tender shrimp, simmer just until opaque and 145°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the potatoes can become grainy. For a different broth option, substitute vegetable broth for the chicken broth.