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    Home » Recipes » Soups and Stews

    By Carol Published: Nov 2, 2021 Modified: Nov 2, 2021 | This post may contain affiliate links. Please read my disclosure.

    Shrimp and Corn Tortilla Soup

    Jump to Recipe
    5 from 2 votes
    1 hour

    Fun, festive, flavorful Mexican-inspired Shrimp and Corn Tortilla Soup is a surefire way to bring a smile to everyone at the table--especially the seafood lovers! A spicy, tomatoey broth kicked up with fresh lime juice is the perfect pairing with shrimp while corn adds a touch of sweetness to the tangy base. Once prepped, it comes together quickly.

    Bowl of Shrimp and Corn Tortilla Soup with spoon.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to Make Shrimp and Corn Tortilla Soup:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tips and Tricks:
    • Frequently Asked Questions:
    • Make it a meal with:
    • More spicy soup recipes sure to warm you up!
    • Shrimp and Corn Tortilla Soup
      • Equipment
      • Ingredients  1x2x3x
        • Tortilla Strips
        • Soup
        • Toppings
      • Instructions 
        • Tortilla Strips
        • Soup
      • Notes
      • Nutrition

    Why This Recipe is a Keeper!

    Tortilla soup is a specialty served in and around Mexico City, Mexico. Although no one knows the exact origin of tortilla soup (also known as Sopa Azteca), no one can dispute its popularity.

    This version of tortilla soup is probably not as authentic as what is served there, but I can say it is delicious!

    • A spicy, tomatoey broth kicked up with fresh lime juice is the perfect pairing with shrimp.
    • Corn adds a touch of sweetness to the tangy base.
    • Crunchy tortilla strips, avocado, scallions, fresh jalapeno, cilantro and lime wedges add even more fun to this vibrant soup.

    Once prepped, Shrimp and Corn Tortilla Soup comes together quickly. Read on for some time-saving tips so you can have this flavorful, fun, festive soup on the table in no time!

    Three bowls of Shrimp and Corn Tortilla Soup with garnishes.

    How to Make Shrimp and Corn Tortilla Soup:

    Recipe Ingredients:

    Here’s everything you’ll need to make this recipe along with how to prep. See the tortilla soup recipe card below for the exact quantities.

    Ingredients for Shrimp and Corn Tortilla Soup in glass bowls.
    Ingredients for toppings for Shrimp and Corn Tortilla Soup in glass bowls.

    Ingredient Notes:

    • Corn Tortilla Strips: Tortilla soup is a great way to use up past-their-prime corn tortillas. They fry up quickly in canola or vegetable oil and given a light sprinkling of salt and chili powder, you'll find them hard to resist!
    • Bell Pepper: Use any color: Red, yellow or orange.
    • Jalapeno Peppers: We enjoy the added heat from the seeds but if you want to tone down the heat, remove the seeds and membrane as that's where most of the heat comes from.
    • Clam Juice: Clam juice is prepared from the liquid collected from steamed clams. Bottled clam juice is available in the canned fish and seafood aisle in any grocery store.
    • Chicken Broth: With all the vibrant flavors going on and the addition of clam juice, the chicken broth won't compete and simply adds depth. If you can find fish stock, you can use that instead.
    • Mexican Oregano: Mexican oregano has an earthy flavor with citrus undertones and is a staple in Mexican cooking. Turkish or Greek oregano that you may be most familiar with is not a good substitute as that oregano has minty undertones. These two types of oregano share a name but that about it.
    • Corn: I used frozen, thawed corn kernels but canned corn if that's what you have is fine, too.
    • Shrimp: I always buy wild-caught American shrimp. It has a superior texture to farmed, imported shrimp and buying it supports American jobs. I also always buy frozen shrimp as the quality will be better than anything that has been thawed and sitting in the seafood counter. (Because shrimp is so perishable, all shrimp is frozen shortly after it's caught.) You can use any size shrimp but I like medium (often sold as 41-50 count) shrimp for shrimp tortilla soup as one shrimp fits on a soup spoon which makes it easy to eat and it cooks in seconds! Here's a guide to shrimp sizes from Fine Cooking Magazine. Be sure to look each one over for any missed veins or shell fragments.

    Step-By-Step Instructions:

    • Gather and prep all the ingredients.
    • Slice the corn tortillas into approximately ½-inch strips.
    • Heat the canola (or vegetable oil) in a Dutch oven or other heavy pot over medium high heat.
    • Working in batches, fry the tortilla strips until crisp and just starting to turn golden. Transfer to a paper towel-lined plate to drain. Immediately sprinkle with a tiny bit of salt and chili powder. Set aside.
    Crisped tortilla strips in white Dutch oven.
    Tortilla strips on paper towel-lined plate.
    • Pour off all but two tablespoons or so of the oil.
    • Add the onions and cook for 4 to 5 minutes or until they begin to soften.
    Cooked onion in white Dutch oven.
    • Add the bell pepper and jalapeno and cook 3 to 4 minutes or until it begins to soften.
    Cooked onion, red bel pepper and jalapeno in white Dutch oven.
    • Add the garlic and spices and cook briefly. Cooking the spices briefly is going to awaken their flavor.
    Spices added to vegetables in white Dutch oven.
    Vegetables with spice blend in white Dutch oven.
    • Add the chicken broth, clam juice and diced tomatoes.
    • Bring that up to a boil, then reduce heat to medium-low and let simmer 10-15 minutes.
    • MAKE AHEAD:  Can be done to this point 1-2 days ahead of time. Cool and refrigerate. You can even add the corn ahead of time, just don’t cook it too much. Reheat before adding the shrimp.
    Soup in white Dutch oven.
    • Add the shrimp and corn and cook briefly. Shrimp, especially smaller shrimp will cook QUICKLY!
    Shrimp and Corn Tortilla Soup in white Dutch oven being stirred with soup ladle.
    • Add lime juice, cilantro and season to taste with salt and black pepper.
    • That's it!!
    • Serve with all the toppings and enjoy!
    Shrimp and Corn Tortilla Soup in white Dutch oven on blue background.
    Three bowls of Shrimp and Corn Tortilla Soup on blue background with garnishes.

    Chef Tips and Tricks:

    • Seasoning any fried food right out of the hot fat helps the salt and seasoning adhere. If you wait too long, the salt or other seasoning will simply fall off.
    • To thaw shrimp quickly, immerse the desired amount in a bowl of cold water. Check the shrimp after 15 minutes and break up any clumps that freeze together. Depending upon the size, the shrimp may need another 5-10 minutes. Once the shrimp are just beginning to become pliable, drain and peel and devein. If already peeled and deveined, look each one over for any missed shells or veins. Shrimp should never SIT in water for a long period of time as they can absorb water and the texture will be adversely affected.
    • Time-saving tips:
      • Use two 10-ounce cans of diced tomatoes with green chiles in place of the tomatoes and chopped fresh jalapenos.
      • Use tortilla or corn chips in place of the fried tortilla strips. Or, fried tortilla strips for topping salads are available in the salad section of most grocery stores.
    Shrimp and Corn Tortilla Soup in gray bowl with spoon.

    Frequently Asked Questions:

    Can I make shrimp and corn tortilla soup ahead of time?

    Yes. I would leave the shrimp out for the best results. Get everything done to the point of adding the shrimp, cool and refrigerate. You can even add the corn ahead of time, just don't cook it too much. Overcooked corn tends to get gummy. When ready to serve, get the soup simmering, add the shrimp and you're good to go!

    How do I reheat leftover shrimp tortilla soup?

    Place leftovers in a small saucepan over low heat. Heat until soup begins to simmer, steam and is heated through. Be careful not to boil the soup as the shrimp will toughen up.

    Can I use chicken instead of the shrimp?

    Yes, absolutely. If you prefer or there's a food allergy to shrimp and/or shellfish, definitely use chicken instead.

    Make it a meal with:

    • Crustless Spinach Artichoke Jalapeno Quiche
    • Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream
    • Whole Grain Zucchini Jalapeno Fritters with Cilantro Lime Sour Cream
    • Simply Pumpkin Muffins

    More spicy soup recipes sure to warm you up!

    • Southwestern Stuffed Pepper Soup
    • Spicy Peanut Soup with Chicken and Sweet Potatoes
    • Slow Cooker Split Pea Soup with Ham and Chipotles
    • Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon

    Get all my soul-satisfying soups at: Soup and Stew Recipes - From A Chef's Kitchen

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Bowl of Shrimp and Corn Tortilla Soup with spoon.

    Shrimp and Corn Tortilla Soup

    5 from 2 votes
    By: Carol | From A Chef's Kitchen
    Fun, festive, flavorful Mexican-inspired Shrimp and Corn Tortilla Soup is a surefire way to bring a smile to everyone at the table--especially the seafood lovers! A spicy, tomatoey broth kicked up with fresh lime juice is the perfect pairing with shrimp while corn adds a touch of sweetness to the tangy base. Once prepped, it comes together quickly.
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Soups and Stews
    Cuisine Southwestern / Mexican
    Servings 6
    Calories 623 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Dutch Oven
    • Soup Ladle
    • Soup Bowls

    Ingredients
      

    Tortilla Strips

    • ½ cup canola oil - or vegetable oil
    • 6 (6-inch) corn tortillas - halved through the center and cut into ½-inch strips
    • Salt
    • Chili Powder

    Soup

    • 1 large onion - chopped
    • 1 large red bell pepper - seeded, membrane removed and chopped
    • 2 medium jalapeno peppers - seeded if desired, chopped
    • 4 cloves garlic - minced
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 2 teaspoons Mexican oregano
    • 4 cups chicken broth
    • 1 bottle (8-ounce) clam juice
    • 1 can (14.5-ounce) petite diced tomatoes - undrained
    • 1 ½ pounds medium shrimp (41-50 count) - peeled, deveined and tail removed
    • 1 bag (12-ounce) frozen corn kernels - thawed and rinsed under cold running tap water
    • 3 tablespoons fresh lime juice - or to taste
    • ½ cup chopped cilantro
    • Salt and freshly ground black pepper - to taste

    Toppings

    • 1 medium avocado - peeled, seeded and diced
    • 1 small bunch scallions - white and light green part only, sliced
    • 1 large jalapeno pepper - sliced
    • Cilantro leaves
    • Lime wedges

    Instructions
     

    Tortilla Strips

    • Heat the canola oil over medium-high heat in a Dutch oven or other heavy pot. Add half the tortilla strips and fry 3-4 minutes until beginning to turn light golden brown and crisp, stirring them gently once or twice.
    • Transfer to a paper towel-lined plate and immediately sprinkle lightly with a little salt and chili powder. Repeat with the remaining tortilla strips.

    Soup

    • Pour off all but 2 tablespoons of the oil. Keep the Dutch oven at medium-high heat.
    • Add the onion, reduce heat to medium and cook until it begins to soften, approximately 4-5 minutes, stirring frequently.
    • Add the bell pepper and jalapeno peppers. Cook 3-4 minutes or until beginning to soften.
    • Add the garlic, chili powder, cumin and oregano and saute briefly, 15 seconds.
    • Add the chicken broth, clam juice and tomatoes. Bring to a boil, reduce heat to medium-low and simmer 10-15 minutes.
    • Add shrimp and corn. Cook 1-2 minutes or until shrimp is cooked through, pink and firm.
    • Add lime juice, cilantro and season to taste with salt and black pepper.
    • Ladle soup into bowls and top with toppings as desired.

    Notes

    SUBSTITUTIONS: 
    • Use two 10-ounce cans of diced tomatoes with green chiles in place of the tomatoes and chopped fresh jalapenos.
    • Use tortilla or corn chips in place of the fried tortilla strips. Or, fried tortilla strips for topping salads are available in the salad section of most grocery stores.
    • Chicken in place of shrimp.
    MAKE AHEAD:  Leave the shrimp out for the best results. Get everything done to the point of adding the shrimp, cool and refrigerate. You can even add the corn ahead of time, just don’t cook it too much.  When ready to serve, get the soup simmering, add the shrimp and cook through.
    REHEATING LEFTOVERS:  Place leftovers in a small saucepan over low heat. Heat until soup begins to simmer, steam and is heated through. Be careful not to boil the soup as the shrimp will toughen up.

    Nutrition

    Serving: 1 | Calories: 623kcal | Carbohydrates: 74g | Protein: 17g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Sodium: 3762mg | Potassium: 3091mg | Fiber: 30g | Sugar: 19g | Vitamin A: 11598IU | Vitamin C: 381mg | Calcium: 360mg | Iron: 13mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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