Spicy Shrimp Tortilla Soup

Spicy Shrimp Tortilla Soup ready in under 30 minutes and so crazy tasty! We are so totally in love with this delicious dairy-free soup.

Spicy Shrimp Tortilla Soup ready in under 30 minutes and so crazy tasty! We are so totally in love with this delicious dairy-free soup.

If you’ve been reading this blog for a while then it’s no secret we are seriously crushing on all things tortilla soup. I kicked things off with an easy peasy crock-pot chicken tortilla soup, followed it up with a crazy awesome vegetarian version, and now this spicy shrimp tortilla soup is here to complete the triology.

I’m losing my mind over how good this soup is!

I know, I know… shrimp tortilla soup sounds a little strange at first but think about how glorious shrimp tacos are. Now simply imagine them in bowl form; equally awesome and totally tasty!

You guys are used to me losing it over recipes but when something this unexpected and delicious comes along I seriously drop everything I’m doing to get the post on the blog as fast as possible.

I love the recipe and how my husband sheepishly asked for seconds after devouring his serving in record time.


Spicy Shrimp Tortilla Soup

Spicy Shrimp Tortilla Soup

This little kitchen experiment of mine was love at first bite and I can’t wait to add it to the weekly rotation of eats.

Did I mention that the ENTIRE soup is made in one pot (whoooo! no mess!) and is done in under 30 minutes?

So. Much. Yes.

Spicy Shrimp Tortilla Soup ready in under 30 minutes and so crazy tasty! We are so totally in love with this delicious dairy-free soup.
5 from 4 votes

Spicy Shrimp Tortilla Soup

Spicy Shrimp Tortilla Soup ready in under 30 minutes and so crazy tasty! We are so totally in love with this delicious dairy-free soup.

Yields approx. 4 cups or 2 large bowls.

Course Soup
Cuisine Mexican Fusion, Seafood
Keyword Shrimp Tortilla Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 208 kcal
Author Jenn Laughlin – Peas and Crayons


  • 1 lb raw shrimp fresh or frozen + thawed
  • 1-2 tsp avocado oil
  • 1 medium onion
  • 1-2 jalapeños (plus extra for topping)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 15 oz plain tomato sauce (I use muir glen canned)
  • 1/4 cup salsa verde 
  • 2 TBSP chili powder
  • 2 TBSP cumin
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 lime, halved
  • 1/3 cup fresh cilantro leaves (or to taste)


  • tortilla chips/strips
  • fresh cilantro
  • sliced jalapeño peppers
  • shredded cabbage
  • spicy crushed red pepper flakes
  • lime wedges


  1. Prep your shrimp and set aside. You can buy them pre-prepped or thaw and peel them yourself. I like to use smaller shrimp for this recipe (more shrimpy goodness in every bite!) but any size will work!
  2. Finely dice your onion and jalapeño, removing the stem and seeds from the jalapeño. If an extra spicy soup is desired, feel free to add some of the seeds back in, to taste plus top your soup with an additional sliced jalapeño too! You can make this soup as mild or as spicy as you’d like.
  3. Heat a large pot with 1-2 tsp of oil and sauté your onion and pepper until tender, adding the minced garlic towards the end and sautéing until fragrant.
  4. Add your broth, tomato sauce, salsa, and spices to the pot and stir.
  5. 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 will vary based on shrimp size. Adjust accordingly.
  6. Add juice of half a lime and slice the remainder for serving. You can use this garnish to add as much citrus flavor as you’d like!
  7. Stir in cilantro, to taste and top with crunchy tortilla chips or strips. I like crushing up tortilla chips and sprinkling it into the soup like faux noodles. SO GOOD! Go crazy on the toppings or keep things minimal – anything goes!

Recipe Notes

Paleo + Whole30: simply skip the tortilla crisps and you’re good to go!

No avocado oil? No problem! Use olive oil, coconut oil, or your favorite healthy oil. No salsa verde? I’ve made this with chunky red salsa too and it’s fantastic both ways!

No tomato sauce? You can use a 15 oz can of enchilada sauce (or yummy homemade enchilada sauce) instead. It tastes great both ways!

Want extra shrimp in your soup? Feel free to add more! You can even add a chopped bell pepper and/or corn to the mix. Veg it up!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extra toppings chosen and enjoy!

Nutrition Facts
Spicy Shrimp Tortilla Soup
Amount Per Serving
Calories 208 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 286mg95%
Sodium 3134mg136%
Potassium 652mg19%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 26g52%
Vitamin A 2448IU49%
Vitamin C 21mg25%
Calcium 230mg23%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

special diets and swaps

Transform this tasty soup into a paleo + whole30 compliant dish by simply skipping the tortilla crisps on top. They’re fabulously optional and while it won’t exactly be tortilla soup anymore, it will be oh so tasty all the same!

As written, this soup is quite brothy (totally what I’m craving right now!) so feel free to load it up with any extras your heart desires. Extra jalapeños, chopped bell pepper, corn (skip if paleo), and even extra shrimp are totally welcome here!

If you get a chance to try this spicy shrimp tortilla soup, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Recipe Rating


  • Maria

    Delicious, I used rotisserie chicken breast and added one can of drained corn.

  • Justine

    5 stars
    This was perfect! one of my new favorite soups!

  • Kelly

    5 stars
    This is my new favorite soup!

    • Ahhhh yay! So happy to hear it Kelly – thanks!

  • April

    5 stars
    Everything about this sounds so amazing! I can’t wait to try it!

  • Amanda Livesay

    5 stars
    I love the flavor of tortilla soup but don’t love chicken so this is perfect for me! I’d never thought to add salsa verde to soup but it’s so perfect!

    • Shrimp makes a perfect alternative then! So glad you’re loving the recipe Amanda!

  • Ernesto Perez

    Does anyone know if there is a non spicy version of this?

    • Hi Ernesto! Simply skip the cayenne pepper and use 1-2 chopped bell peppers in place of the jalapeño for a non-spicy version. Red bell peppers make a great mix-in as does corn.

  • This is like the next-level tortilla soup! it looks so good, love it with the shrimp you added, this is a MUST make

    • Thank you Albert! I’ve made it so many times this week it’s bordering on obsession territory – SO GOOD!

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