Spicy Tortilla Soup with Shrimp and Avocado

 

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Ingredients 1 tablespoon olive oil 1 cup prechopped onion 1/3 cup prechopped celery 1/3 cup chopped carrot 1 tablespoon minced chipotle chile, canned in adobo sauce. Ingredients 1 tablespoon olive oil 1 cup prechopped onion 1/3 cup prechopped celery 1/3 cup chopped carrot 1 tablespoon minced chipotle chile, canned in adobo sauce 1 teaspoon ground cumin 1 teaspoon chili powder 2 teaspoons minced garlic 4 cups fat. 1 tablespoon Olive Oil 1 cup Onion, chopped 1/3 cup Celery, chopped 1/3 cup Carrot, chopped 1 tablespoon Chipotle Chile canned in adobo sauce 1 teaspoon ground Cumin 1 teaspoon Chili Powder 2 teaspoons Garlic, minced 4 cups fat-free, lower-sodium Chicken Broth 1 can (15-ounce) White Hominy, rinsed. Top Superfast tortilla soup with shrimp and creamy avocado for a quick and spicy main-dish soup. Allison Fishman shows you how in this quick video.

View the recipe and nutrition for Spicy Tortilla Soup with Shrimp and Avocado, including calories, carbs, fat, protein, cholesterol, and more. Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want. Heat a large Dutch oven pot over medium-high heat. Drizzle olive oil to lightly coat the bottom.

2. Add onion, celery, carrots, chile, cumin, chili powder and garlic. Learn how to cook great Spicy tortilla soup with shrimp and avocado. Crecipe.com deliver fine selection of quality Spicy tortilla soup with shrimp and avocado recipes equipped with ratings, reviews and mixing tips. Get one of our Spicy tortilla soup with shrimp and avocado recipe and prepare delicious and healthy treat for your family or friends. Spicy Shrimp Soup with Avocado This spicy shrimp soup with avocado is bursting with flavor!

Chile peppers give it some heat, avocado cools it down, and tortilla chips add the right amount of crunch! Prep Time: 10 minutes. Add your broth, tomato sauce, salsa, and spices to the pot and stir. Bring to a rolling boil, add your shrimp, then reduce heat to simmer.

Cook for 3-4 minutes for larger shrimp and 1-2 minutes for smaller shrimp, or until shrimp are curled and opaque. Times. This shrimp tortilla soup is an ideal soup for anyone that loves spice + seafood combined into one delicious bite.

It is made with shrimp, cilantro, onions, garlic, jalapeños, tomatoes, spices, seafood broth, lime juice and served with queso fresco, tortilla chips.

List of related literature:

To serve, divide the soup among 6 bowls and garnish with the tortilla strips, avocado or cheese, cilantro, and scallion.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
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Serve the soup in heated bowls or cups and garnish each serving with a generous portion of fried tortillas, pasilla chiles, avocado, and queso fresco.

“The Professional Chef” by The Culinary Institute of America (CIA)
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Add the shredded chicken, tomatoes, tomatillos, chipotle, salt, pepper, and herbs.

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Add the chickpeas, tomatoes, and chicken broth.

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Add the tomatillos and 1 cup chicken broth.

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Add the eggs, avocado, tomatoes, onion, green 1/2 teaspoon salt onions, and cilantro, and mix.

“Secrets of Colombian Cooking” by Patricia McCausland-Gallo
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★ Serve alongside 12 WARM CORN TORTILLAS and top with CHOPPED CILANTRO and TOMATILLO-ÁRBOL SALSA (page 134) or AVOCADO-TOMATILLO SALSA (page 133).

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Place portions of tortilla strips in bowls, ladle soup over top, and serve with avocado, Cotija, cilantro leaves, and lime wedges.

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Paired with sliced avocado and salsa you make yourself using the recipe on page (or a store-bought version) and served over cauliflower rice, this bowl is hearty and satisfying!

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Add the cheese and cilantro and stir to combine.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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56 comments

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  • Looks wonderful. And I love shrimp, so I will be making this. At the risk of making myself sound stupid, (like I’ve never done that before,) is there a difference between chicken broth and chicken stock? Or are those two the same thing? Thanks, Sarah.

  • That is a great looking soup Julie. I rarely make Tortilla soup or Minestrone soup though because it’s more of a restaurant thing for me, like I want to see just how many different variations of it I can try and all that, but this is certainly one of the best takes on it I’ve seen in a while. I love the big chunks of chicken meat with the avocado. It looks very hearty.

  • bien sabroso caldo camaron grascias. from where are u?? u are from India ur accent from India,I love that soup I rather use fresh shrimp, it’s perfect for now winter

  • no se donde aprendiste ingles,, pero trata de mejorar el acento y hablar despacio.. hablas como salma hayek personalizando una pelicula de una sirvienta jalando en casa de greengos… pero felicidades por la receta.. se ve buena

  • POWERFUL EASY MEXICAN SHRIMP SOUP AMAZING ABSOLUTELY RIGHT BEAUTIFUL AGRADECER OS HECHO THANKS YOU FACT! ●FAMILY DAPHNE COTTON. ��

  • I just find your channel! I love Mexican food and the way you explain your recipes make me wanna really try to cook it. Ohh and your voice!!! Something special right there. Felicitaciones!

  • We Canadians love Mexican food but ingredients are hard to find here… thank you so much for including substitutes… tasty tasty & thanks ��

  • thank you for share this video am going to make today but with out chile sause am going to do it with tomato sause I can not eat  chile and thank you for make the video English and Spanish to god bless

  • Thanks for the recipe.

    In keeping with the integrity of your recipe, maybe you should join me at the farmers market to ensure I get all the ingredients, and because you’re beautiful… 😉

  • Sandy I want to make this soup but the dry shrimp with head and eyes and little legs just scares me and I can’t imagine touching it. Lol. Can I use something else in its place? Thank you.

  • Sandy, you look GREAT!    <3...  Really missed seeing you and hope you are doing OK!:-)

    This recipe looks very tasty and SO good!   Excellent job!    Thumbs up and wishing you and yours a very Happy Easter,    Norfolk Joe   xox

  • Sandy, you look GREAT! I love your hair cut. This recipe really appeals to me I am putting it on my must try list. I have shrimp and halibut in the freezer, just need to purchase dry shrimp.

  • I never would’ve thought to blend a toasted corn tortilla into the soup base. It sounds great and looks wonderful! Can’t wait to try this. Thank you for sharing!!

  • Thank you fir this videos. I’m love with the fact that you are from San Diego because I loved in both TJ and SD. But the food you make and the way you explain how to make them is perfect. Thank you and I’m a big fan if this show.

  • Marcella, You are so beautiful and I love your way of cooking. Even though I’m all white (Heinz 57) I love the Mexican culture! I love the way Mexicans respect their family. When I was young and had my first baby, living in San Antonio, a Mexican lady upstairs from me babysat my daughter while I worked. She was the most kind, gentle and caring person and she would put chamomile tea in her bottle and fed her menudo! I had been born & raised in an area of Texas that was all white and had never gone to school or been around Mexicans or Blacks until I finished High School & left home. I can tell you, getting to know all the different races & people I met & became friends with and enjoying what they taught me(food etc)… along the way truly changed my outlook on people who are minority’s. And I hope I have in some way enhanced theirs. I know it hurts when people say mean things…but they are the ones with the problem! And by the way…YOU are WAY prettier than Giada!! Although I like her to!! Anyway, Congratulations on your success!! You deserve it!!

  • Sarah, I’m disappointed there isn’t any onion or corn in this soup. Sautéing the onion with the garlic would be so easy and add a ton of flavor. Then adding a half cup of frozen corn to cook while the broth was coming to a boil would add so much in appearance and texture!

  • And the creme? I eat my very spicy tortilla soup with a dollop of sour cream… crema fresca, really and it’s DELISH! 

    P.S. I’m mexican! Yaaay! 

  • I did miss you! I loved when my mom made this, but haven’t had in like two years! Definitely gonna make this for me and my roommates this weekend. Thank you Sandy for the idea and awesome video. Have a great weekend!:)

  • I was watching other tortilla soup videos and you’re the only to blend tortillas into your soup. Plus you roasted your veggies! Great job. The only thing I would add is fresh lime art the end when you added cheese and cream. Good job!

  • Looks pretty darn good. I gotta try that.

    This could even be a one-pot recipe if one used a hand blender and didn’t feel the need to strain. Though it definitely helps the appearance.

  • Hola Marcela hace mucho tiempo vi un programa donde preparaste unos tacos de fideo seco me gustaria volver a mirarlo lo he buscado y no lo he encontrado ojala y me puedas dar el link de ese programa gracias

  • Queso Fresco is pretty much the same as Ricotta, not Feta. do not use feta.

    The only difference between making Queso Fresco and Ricotta is Queso Fresco is made with whole milk and Ricotta is made with the leftover Milk Whey Protein.

    If you used the leftover Whey after making Queso Fresco, you’d be making Ricotta. Just much lower yield.

  • Made this for dinner tonight. Had to double the recipe and added black beans (my family loves them). Kids ate it with tortilla chips Yummy!

  • needs corn, diced tomatoes, chicken, cilantro, oregano, diced caramelized onion, and maybe jalapeño slices. so much she left out. so sad.

  • Oh man!You don’t need to burn food in order to make it!! Whatever happened to doing a sofrito or diced onions and garlic to start with??

  • I just made this and it was soooo delicious and I added a tsp of oyster sauce to give it more flavor but overall this was delicious!!!! Thank you for the recipe 

  • Hi Angelica. I was wondering if you had a recipe you use that you could share for a Tex Mex style tuna casserole.
    I’ve made many different variations over the years, but I’m kinda curious to see your recipie, also curious if you’ve come up with some kind of spicy Korean crossover style of a tuna casserole as well. Thanks so much. ��

  • Omg! Sooo yummy! I have to try this version. One time I added pozole (hominy) to mine. And it was so delicious. I love you food. Your style. Positive vibes from San Antonio!

  • I like the slow and easy presentation without a lot of wasted talking. I like how you get right down to business. Also like how you give the recipes for each one without having to go elsewhere to look them up. God bless.

  • Thank you for having these traditional Hispanic recipes in English!!! My husband appreciates it ������ specially cause he does not have to try and translate it for me!! The soup was really good!

  • All of these comments of people that obviously cannot read. This is classic tortilla soup. NOT chicken tortilla soup. Two completely different things. ��

  • Very beautiful as usual. One question though: Did you your own chili sauce or did you buy it from the store.? Thank you for sharing

  • Omg Julie, this is soooooo amazing! Idk why but I was hoping to for you to make something like this…and now I’m going to make it thx!��������

  • Hi, beautiful Julie. Your tortilla soup looks beautiful. Your mom is really beautiful, really cute, and really sweet. What do you love about tortillas? Have a good day, beautiful Julie. Keep the recipes coming, sweetie. ������ <3

  • Just made this today. A wonderful, light soup. I added diced carrots and omitted the canned tomato. A dash of sriracha added some heat. I left the chicken as a condiment. Built the bowl with all the additions and ladled the broth over it. Crumbled cotija cheese, squeezed lime and YUM. If I had not been out of frozen roaster corn, that would have been a delightful add. This is going to be a goto on my soup rotation.

  • i had to come thank you for this recipe. it has become one of my absolute favorite comfort food recipes and my children will probably grow up knowing and loving it (if my daughter can ever stop being so picky! ughhh it’s so annoying) i also recommend the chilaquiles recipe which is BOMBBB. you’re a doll!

  • I made this early this morning. Like at 4:30a because quarantine is keeping me awake. However, I do not have a griddle so I roasted the veggies in the oven at 450. Instead of a poblano (which I did not have), I added two seeded, deveined jalapeños (which I did have). I only had three tomatoes and will probably have to brave going out tomorrow for another one or two because my base needs it. My chicken stock was homemade since I had a couple of breasts and thighs available. But the charring made ALL the difference! It added depth to the base!

    Tomorrow is my turn to feed the quarantined neighbors and I am so happy that I can serve this! I have lime, diced onion, sour cream, crispy tortillas, lime, and cilantro for additions. Thank you! Blessings from a misplaced Texan living in Tennessee!!

  • I like the idea of doing something different with tortillas.  Mexican food has been on the rise, and Valladolid is easy-to-follow.  Good work!

  • Hi Julie your soup looks delicious! though I would have put a lot more cheese in it tbh gotta go all the way lol I wish it was wintery in Veracruz where I live but it’s hellishly hot almost year round so I pretty rarelly get to eat hot soup… amazing empanadas, memelas and ceviches tho lol anyways I think the soup looks lovely and tasty! ��

  • Thank you for helping me figure out how I would get my kids to eat this without making it too spicy for them. My husband and I love Spicey foods but my kids are still learning.

  • I made this last night and it was really good but I couldnt stand the dried shrimp, they smell really strong and I didnt like the crunchy texture they still had even after cooking them for awhile but other then that the broth was really really good!

  • I have no need for the food network when I can watch your channel; cause girl you got it going on!!! Thank you so much for making this recipe of Tortilla soup as per my request. Looks delicious. You are an amazing cook. I really appreciate how you listen & communicate with your viewers & try to make what we request. That’s really nice of you. Your awesome. Keep up the good work.

  • Finally someone that knows how to make a cooking video without all the unnecessary talking and prep. Thank you so much. I will make this. Looks so good..

  • ewwwww i didn’t like. didn’t like the graininess of it. i should have left it soup instead of putting that corn tortilla in the base especially with the crunchy ones going on top plus corn. a bit much for me. thanks for the roasting part though. hot tamales coming up. haaaaaaa.

  • coming from someone born & raised mexican please DO NOT put a whole tortilla to blend lmao tortilla soup is called tortilla soup because of the fried tortillas you add on top. the base is made from garlic tomato & onion you dont grill it until you gonna make salsa & you dont remove the seeds thats the point of the chile &
    you use queso fresco not shredded cheese

  • Wow I love it! I have seen tortilla soup made different ways! I like your
    idea! I am going to make this! ��Thank you wonder cook!��������

  • Can’t wait to try!
    Your kitchen looks great btw! ��
    Love the stove and I know you redid your cabinets and countertops. You deserve them!!!

  • I made this today. I just found out I really need to work on my charring skills! But other than that it turned out delicious. Thank you for another great recipe.

  • What type of chilis would you recommend for someone who can’t handle a lot of heat? I like some heat, but due to my asthma, I can’t handle too much or it affects me. Thank you!

  • I’m lucky that I live in a city where there’s a big Mexican population, so finding the chilis to make this is easy for me. What I can never find is the epazote that they use in Mexico to make this. Loved the colors of your soup, it really looks delicious!

  • Looks delicious and simple, I would add a few seasonings. But I am a southerner and love my spice. Please though, pick an accent. That part was hard to watch.

  • I love your cooking, I was born in Texas and came to Michigan as a migrant worker, I just have this little story to tell you I have never had tortillas soup hoping someday to make it, my mom used to make tortillas soup totally different she use chicken with garlic, cumin, black pepper, salt when that came to boil she would throw in the raw flour tortillas that were cut into noodles in the soup that what I thought tortillas soup was like, my kids love it and everyone I have made it for, I need to try to make your it looks Delicious.

  • Yummy, I can taste this soup all ready and I have all the ingredients to make this. I have a question, do you strain the mixture after you blend it to remove the pulp? Thank you for the video

  • So weird i just got done watching the 90’s movie Tortilla Soup, btw does anyone remember that movie? It’s a very good movie and so i turn my phone on and this pops up. I am going to definitely try this recipe thanks for making love your videos ❤ ����

  • cut and slices and toast chile guajillo and put them top is good I make different the soup put in the blender15 roma tpmato and bunch cilantro and not mix the chicken and soup

  • Just a coincidence that your video reminded me of Charo (guitarist/ actress/ comedienne 1970s). I had just made a batch of corn tortillas and I think THIS is probably their destiny! This soup looks “super!”