10-Minute Shrimp and Tortilla Soup


Try cod, tilapia, or shredded chicken breast instead of the shrimp in this quick and delicious soup.


  • 1 corn tortilla, cut into thin strips

  • 2 teaspoons olive oil

  • Coarse salt

  • ¼ small yellow onion, diced small

  • 1 garlic cloves, minced

  • 1/2 to 1 teaspoon chopped chipotle chile in adobo

  • 1 ¾ cups low-sodium chicken broth

  • ¾ cup fresh corn (from 4 ears corn) or frozen corn

  • 4 ounces medium shrimp, peeled and deveined

  • Diced avocado, fresh cilantro, and lime (optional), for serving


  1. 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.

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