Spicy Shrimp Tortilla Soup with Zucchini Noodles

Name: Spicy Shrimp Tortilla Soup with Zucchini Noodles
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 1 zucchini; 2 (14.5 ounce) cans petite diced tomatoes; 1 (14.5 ounce) can low-sodium chicken broth; 2 teaspoons chili powder; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon dried Mexican oregano; 1/4 teaspoon ground black pepper; 1 pound uncooked medium shrimp, peeled and deveined

⏱️ Ready in 35 min 🥄 Prep 10 min 🔥 Cook 25 min 👥 4 servings 👁️ 20 views

This shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles. Top with your favorite taco toppings, like prepared tortilla strips, freshly chopped cilantro, lime wedges, diced avocado, sour cream, and crushed red pepper for additional heat.

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🔗 Recipe adapted from AllRecipes

#Soup #Noodles #Under 1 Hour

📊 At a Glance

Prep 10 min

Cook 25 min

Serves 4

Difficulty Medium

🛒 Ingredients

1 zucchini

2 (14.5 ounce) cans petite diced tomatoes

1 (14.5 ounce) can low-sodium chicken broth

2 teaspoons chili powder

1 teaspoon crushed red pepper flakes

1/2 teaspoon dried Mexican oregano

1/4 teaspoon ground black pepper

1 pound uncooked medium shrimp, peeled and deveined

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 153

% Daily Value*

Total Fat 1.6g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 583mg 25%

Total Carbohydrate 10g 4%

Dietary Fiber 3g 11%

Total Sugars 6.4g

Protein 22.4g 45%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep.

Cut into small noodles using a spiralizer.

Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat.

Bring soup to a simmer, reduce heat, and cook for 15 minutes.

Add shrimp and desired amount of zucchini.

Simmer until shrimp is pink, 3 to 5 minutes.

Ladle into soup bowls.