Description
A delicious and creamy chipotle shrimp soup that’s perfect for a comforting meal.
Ingredients
Scale
- 1 pound medium raw shrimp, (peeled, deveined, tails removed)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- ¼ cup red onion, (diced)
- 1 medium jalapeño pepper, (seeded, diced)
- 2 teaspoons garlic, (minced)
- 1 can (7 ounces) Chipotle peppers in adobo sauce, (use sauce only; discard peppers)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cans (15 ounces each) sweet corn, (drained)
- 1 can (15 ounces) pinto beans, (drained, rinsed)
- 1 can (14 ounces) petite diced tomatoes, (drained)
- 5 cups chicken broth
- 1 cup (185 g) instant rice, (uncooked)
- ¾ cup (178 g) heavy cream
- cilantro, (chopped for garnish)
Instructions
- Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with salt and pepper.
- In a large Dutch oven over medium-high heat, add olive oil. Once hot, add shrimp in a single layer and sear 1–2 minutes per side, just until lightly browned and cooked through.
- Remove shrimp and set aside.
- In the same Dutch oven over medium heat, add olive oil. Then, add onion and jalapeño. Cook 3 to 4 minutes, stirring occasionally, until softened.
- Add garlic and cook 1 more minute.
- Stir in the chipotle adobo sauce, coriander, cumin, salt, corn, pinto beans, diced tomatoes, and chicken broth. Mix well.
- Bring the mixture to a boil. Stir in instant rice, reduce heat to medium-low, and simmer for 10 minutes, uncovered, until rice is tender.
- Turn off the heat and stir in the heavy cream until fully combined and the soup is creamy.
- Gently fold in the cooked shrimp and let sit for 2 to 3 minutes to warm through.
- Serve garnished with chopped fresh cilantro.
Notes
- For added heat, leave some seeds in the jalapeño.
- This soup can be made ahead of time and stored in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 200mg