No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

10-Minute Shrimp and Tortilla Soup

Try skinless striped bass or chicken breast, cut into pieces, instead of the shrimp.

  • servings: 4




  • 4 corn tortilla, cut into thin strips
  • 1 tablespoon olive oil
  • Coarse salt
  • 1 small yellow onion, diced small
  • 2 garlic cloves, minced
  • 1 tablespoon chopped chipotle chile in adobo (seeds removed)
  • 7 cups low-sodium chicken broth
  • 3 cups fresh corn (from 4 ears corn) or frozen corn
  • 1 pound medium shrimp, peeled and deveined
  • Diced avocado, fresh cilantro, and lime (optional), for serving


  1. Step 1

    Preheat oven or toaster oven to 450. 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.

Everyday Food, May 2010



Reviews (1)

  • 22 Jul, 2010

    I made this soup for dinner tonight and I absolutely loved it! I especially liked how easy and quick it was to make. I can't wait to try it with chicken breast and maybe adding some black beans to the mix!