Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare your ingredients: chop the onions, mince the garlic, and have the shrimp ready.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté for about 3 minutes until translucent. Stir in garlic, cumin, and chili powder.
- Add the canned tomatoes and broth, bring to a boil, then reduce to a simmer.
- Add the shrimp and cook for another 5 minutes or until shrimp are pink and cooked through. Season with salt and pepper. Garnish with fresh cilantro and serve.
Notes
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Consider freezing the soup in individual portions for longer storage.
- This soup pairs beautifully with crusty bread, rice, or a light salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 140mg