Spicy Shrimp Tortilla Soup with Zucchini Noodles
Bold, vibrant, and ready in under 40 minutes, this Spicy Shrimp Tortilla Soup with Zucchini Noodles is the kind of bowl that makes you wonder why you ever settled for anything less exciting on a weeknight. The rich, chile-kissed broth is loaded with plump, tender shrimp and spiralized zucchini that soak up every bit of that smoky, spicy flavor.
Equipment
- Large saucepan or Dutch oven - at least 4-quart capacity
- Vegetable spiralizer - for zucchini noodles
- Sharp chef's knife
- Cutting board
- Rimmed Baking Sheet - for tortilla strips
- Wooden spoon or heat-resistant spatula
- Ladle - for serving
- Measuring spoons and cups
- Colander - optional, for salting zucchini
Ingredients
- 1 lb large shrimp - 450g, peeled and deveined, tails on or off
- 2 medium zucchini - about 1 lb or 450g, spiralized into noodles
- 1 tablespoon olive oil
- 1 medium yellow onion - diced
- 4 cloves garlic - minced
- 1 can fire-roasted diced tomatoes - 14.5 oz or 411g
- 1 can diced tomatoes with green chiles - 10 oz or 283g, such as Ro-Tel
- 4 cups chicken broth - 950ml, or seafood broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes - more to taste
- 0.25 teaspoon black pepper
- salt - to taste
- 1 lime - juice of
- 0.25 cup fresh cilantro - 10g, chopped
For the Tortilla Strips
- 4 corn tortillas - cut into thin strips
- 1 tablespoon olive oil
- salt - pinch
Optional Toppings
- sliced avocado
- sour cream - or Mexican crema
- shredded Monterey Jack cheese
- lime wedges
- sliced jalapeño
Instructions
- Prep the zucchini noodles: Wash and trim the zucchini, then spiralize into long noodles. Lightly salt and place in a colander for 10-15 minutes to draw out excess moisture. Blot dry and set aside.
- Make tortilla strips: Preheat oven to 375°F (190°C). Cut corn tortillas into thin strips, toss with olive oil and salt, and spread on a baking sheet. Bake for 10-12 minutes until golden and crispy, turning once.
- Build the soup base: Heat olive oil in a large saucepan over medium heat. Sauté onion until softened, about 4-5 minutes. Add garlic and cook 1 minute until fragrant.
- Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, red pepper flakes, and black pepper. Stir and cook for 30-60 seconds to release flavors.
- Add tomatoes and broth: Pour in fire-roasted tomatoes and diced tomatoes with green chiles with their juices. Add broth, scrape the bottom of the pot, and bring to a gentle boil. Reduce heat and simmer uncovered for 10-12 minutes. Season with salt to taste.
- Cook the shrimp: Pat shrimp dry, then add to the simmering broth. Cook for 2-3 minutes until pink and opaque, stirring gently. Remove from heat immediately.
- Finish the soup: Stir in lime juice and chopped cilantro. Add zucchini noodles, stir gently, and let sit in the hot broth for 1-2 minutes to warm through without cooking further.
- Serve: Ladle into bowls and top with crispy tortilla strips and any optional toppings like avocado, sour cream, cheese, lime wedges, or jalapeño. Serve immediately.
Notes
- Use large (21/25 count) shrimp for best results — smaller shrimp can overcook quickly and get lost in the soup.
- Always add zucchini noodles at the very end, off the heat, to prevent them from becoming mushy.
- Blooming the spices in oil for 30-60 seconds is essential for a rich, flavorful broth.
- Salting the zucchini ahead of time draws out excess moisture and keeps the broth from becoming watery.
- Frozen shrimp work great — just thaw completely and pat dry before adding to the broth.
- For a milder soup, omit red pepper flakes and use plain diced tomatoes instead of Ro-Tel.
- Store broth base and zucchini noodles separately in the fridge for up to 2 days. Reheat gently and add fresh noodles when serving.
- Without zucchini and shrimp, the broth base freezes well for up to 2 months — add fresh shrimp and noodles when reheating.
- Tortilla strips can be made ahead and stored at room temperature in an airtight container for up to 3 days.
- No spiralizer? Use a julienne peeler to make ribbon-style strips, or simply dice the zucchini into small cubes.