Description
This Chipotle Shrimp Soup is a spicy and hearty dish perfect for a cozy dinner. With succulent shrimp, sweet corn, and a creamy broth infused with chipotle flavor, this soup is sure to warm you up.
Ingredients
Shrimp:
- 1 pound medium raw shrimp, peeled, deveined, tails removed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
Soup:
- 1 tablespoon extra virgin olive oil
- ¼ cup red onion, diced
- 1 medium jalapeño pepper, seeded, diced
- 2 teaspoons garlic, minced
- 1 can (7 ounces) Chipotle peppers in adobo sauce, (use sauce only; discard peppers)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cans (15.25 ounces each) sweet corn, drained
- 1 can (15 ounces) pinto beans, drained, rinsed
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 5 cups (40 ounces) chicken broth
- 1 cup (185 g) instant rice, uncooked
- ¾ cup (178.5 g) heavy cream
- cilantro, chopped for garnish
Instructions
- Shrimp: Pat the shrimp dry with paper towels. Toss with salt and pepper. Sear shrimp in olive oil until cooked through. Set aside.
- Soup: In a Dutch oven, sauté onion, jalapeño, and garlic. Add chipotle sauce, coriander, cumin, salt, corn, beans, tomatoes, and broth. Bring to a boil. Stir in rice and simmer until tender. Remove from heat, add cream, then fold in shrimp. Serve topped with cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 360 kcal
