No? No?
Okay, this chunky, flavorful bowl of southwest shrimp soup doesn’t exactly scream Christmas cheer, but it is a great soup to whip up on a cold winter night when you’re looking for something warm and comforting that’s also packed with vegetables and nutrients.
It’s easy to prepare and practically overflowing with vibrant vegetables and tasty shrimp, making it not only healthy but incredibly filling, too!
Southwest Shrimp Soup
This recipe for southwest shrimp soup combines tender, juicy shrimp with a medley of classic southwest ingredients including black beans, corn, and tomatoes. The comforting blend of spices (cumin, garlic salt and chili powder) will have your mouth watering as this one simmers on the stove! It’s not only a satisfying soup but it’s also quick to prepare, making it a favorite for weeknight dinners. And the balance of textures and flavors — crunchy corn, hearty beans, and succulent shrimp — makes the texture-love in me do a happy dance!
To make this southwest shrimp soup, here’s everything you’ll need:
- Shrimp (peel and devein)
- Black beans
- Onion
- Bell peppers (any color, though I love red, orange or yellow most)
- Zucchini (or yellow squash — whatever you have or prefer!)
- Sweet corn
- Crushed tomatoes (not tomato sauce, though the tomatoes will cook down)
- Avocado
- Vegetable broth
- Spices: Chili powder, cumin, garlic powder, garlic salt, cayenne pepper, salt
- Olive oil or avocado oil
- Shredded cheese
- Fresh cilantro
One tip to cut down on the prep time for this recipe: Use frozen vegetable when possible. Frozen veggies taste just as good in this soup as fresh, so I highly recommend using them to save on both cost of ingredients and your time!
Southwest Shrimp Soup Recipe
To make this southwest shrimp soup, follow the steps detailed below:
Step 1
Heat olive oil in a large pot and add onion, garlic and bell peppers. Cook over medium heat until soft, about 5 minutes. Add zucchini and corn and cook for another 5 minutes.
Step 2
Add broth, crushed tomatoes, chili powder, cumin, garlic salt and cayenne. Stir and let simmer over medium-low heat for 20 minutes as flavors develop. (Taste periodically, adding more spices to taste if necessary.)
Step 3
Add black beans and shrimp and cook for another five minutes, until shrimp are cooked through and warm.
Step 4
Pour into bowls and top with avocado sliced, shredded cheese and fresh cilantro. Enjoy!
Southwest Shrimp Soup
Print
Southwest Shrimp Soup
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Category: dinner, recipes
- Cuisine: dinner
Description
This is a great soup to whip up on a cold winter night when you’re looking for something warm and comforting that’s also packed with vegetables and nutrients.
Ingredients
- 1 teaspoon olive oil
- 1 large sweet onion, diced
- 3 garlic cloves, diced
- 2 bell peppers, diced
- 1/2 large zucchini, diced
- 1 cup sweet corn (I used frozen)
- 2 1/2 cups low sodium vegetable broth
- 1 28-ounce can crushed tomatoes
- 1 teaspoon chili powder
- 3 tablespoons cumin
- 1 1/2 teaspoon garlic salt
- dash cayenne pepper
- 1 cup reduced sodium black beans, rinsed and drained
- 2 cups shrimp, deveined with tails removed
- 1 avocado
- Shredded cheese
- Fresh cilantro
Instructions
- Heat olive oil in a large pot and add onion, garlic and bell peppers. Cook over medium heat until soft, about 5 minutes. Add zucchini and corn and cook for another 5 minutes.
- Add broth, crushed tomatoes, chili powder, cumin, garlic salt and cayenne. Stir and let simmer over medium-low heat for 20 minutes as flavors develop. (Taste periodically, adding more spices to taste if necessary.)
- Add black beans and shrimp and cook for another five minutes, until shrimp are cooked through and warm.
- Pour into bowls and top with avocado sliced, shredded cheese and fresh cilantro.
- Enjoy!
If you decide to give this a try, please don’t skip out on the toppings. Everything’s better with a little cheese and avocado!
Enjoy!
How to Store Southwest Shrimp Soup
To store this southwest shrimp soup properly, transfer any leftovers to an airtight container once it cools down to room temperature. Refrigerate the soup for up to 3 days, ensuring the shrimp remains fresh and flavorful. When reheating, warm the soup gently over medium heat to avoid overcooking the shrimp, which can make them rubbery.
If you’re planning to freeze the soup, store the base of the soup in a freezer-safe container (I love Souper Cubes!) or a heavy-duty freezer bag, leaving an inch of space at the top to accommodate expansion. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the fridge and reheat, topping with fresh cilantro, avocado and shredded cheese or your preferred toppings.
Additional Shrimp Recipes
Just in case you’re a shrimp lover like me, here are a few more shrimp recipes you may enjoy:
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-1e3-7hOJ_U8Bg.gif\")
This.looks.incredible.
Shrimp + mexican food flavors is my favorite thing in the world. Shrimp tacos are my kryptonite!
I love all the veggies in this – it looks delicious!
Positively brilliant. Not sure I would have ever thought to put shrimp in a southwest flavored soup. Thanks for sharing!
My husband is not a huge fan of shrimp, but I bet this would still be yummy with Chicken! Thanks for sharing 🙂
yes! you could definitely add chicken instead or just add more black beans for a totally vegetarian option.
This looks tasty! What size shrimp did you use?
they were frozen shrimp and i think the bag said “medium” — i’m sorry i don’t have more specifics for you! any size would work, but i think smaller would probably be better so you’d get more in every bite!
This looks and sounds amazing!!!
Sounds awesomely warm to combat the weather. I just read another recipe using shrimp so it looks like I need to step up my shrimp game!
I love anything with shrimp in it and I’ve been on a Mexican kick lately so this recipe will hit the spot I’m sure!
Cheese and avocado are totally magic toppings in my book! Have you tried Kerrygold Dubliner Cheese? It’s fabulous!
This looks amazing, thanks for sharing!
Sounds delicious! Good spin on taco soup.
When I read shrimp soup + holiday cheer, I felt like your inner “beach” aka Florida girl was coming out;) This sounds so good though!! Different than the usual this-time-of-year soups!
haha yeah no worries — even i’m not crazy enough to think southwest shrimp soup = christmas! 🙂
This looks so good! I could not survive without shrimp in my life.
i have been craving shrimp and cocktail sauce like crazy lately! so delicious!
I am saving this, can’t wait to try it!
This is perfect for the weather right now! I am saving this recipe. My husband loves shrimp so he would love this. Thanks for sharing
ooooh this sounds really good! Thanks for the recipe! 🙂
Girl, I will take soup, shrimp, and veggies ANY time! This sounds delish!
How did you know I loved mexican inspired meals, shrimp and avocado… lol soups sound and looks delicious ;o)
The beginning of this post made me laugh out loud!! And the soup looks amaaaaazing!
I just made this. But I used turkey brats sliced, I had some begging to be eaten in the freezer. Thanks for the dinner idea tonight:D
This looks super good! I’m not a fan of fish, but I think My Boyfriend would most definitely love this! And I could easily sub in chicken sausage { that’s my solution to everything haha }
I love shrimp tacos. This sounds just like them in soup form. I need to try this!
This looks amazing! I can’t wait to give it a try. Thanks for the recipe. Yum!
Now, shrimp cocktail screams holidays!! I might have to buy some extra and make this yummy soup!!
This looks SO good. And you just solved my dilemma on what to make for dinner tonight! So thanks!
Tried this last night and it was amazing! Even sent it as a Baby meal for a family friend that just had the sweetest newborn baby boy! <3 Thanks for the delicious recipe
so glad to hear it!