Shrimp Taco Soup.

I’ve got dinner tonight!

This shrimp taco soup has a base of fire roasted tomatoes, is packed full of beans, corn and green chiles and tastes absolutely amazing! It comes together really quickly (especially for soup!) and doesn’t leave any flavor behind. My shrimp-loving family just adores it. 

It’s also a fun change-up from traditional taco-inspired soups! We almost always use rotisserie chicken and maybe beef or ground turkey. So making it with shrimp is an expected but very welcome treat. And the whole frozen shrimp thing makes it SO easy too. 

You just want to be sure to use uncooked shrimp that is peeled and deveined for the best results. Then it will be so easy you won’t believe it! 

I just can’t get enough of it. The base of this soup comes from my personal favorite taco soup that I actually make just for myself all the time. It’s often something I prep for lunch, freeze for myself when I know I’ll need some quick meals and I have it on hand often because I love it that much! 

Eddie and the kids like it too, but I actually think they prefer it this way, with the shrimp. 

Because frankly, when it comes to tacos with beef, they really just love them in taco form. Whereas I can eat anything in soup form and crave it.

Give me all the soup. 

First, the veggies. I saute some onions, bell peppers and garlic in a bit of olive oil. I also add the green chiles here! 

Next come the spices! Garlic, cumin, smoked paprika, even a touch of chili powder. Think everything taco-like that you have. Tajin is great too! 

Then the good stuff: fire roasted tomatoes, pinto beans (my personal fave – you can use another variety like black beans!) and stock. Simmer this all together until it’s warm and bubbly and magical. 

In goes the shrimp! You can add it frozen or thawed, either way it only needs a few minutes to cook. I also add the frozen corn at this time too because it will cook just as quickly!

Taste the soup now and season it more if needed. You can add more salt or even something spicy like cayenne if you’re into heat. 

Now time for the toppings! I like to top mine with cilantro, green onions, crushed tortilla chips and even jalapeño peppers. I also love to make these delish cornbread muffins from Easy Everyday too! 

It’s comforting, warm, satisfying and a big hug in a bowl. LOVE.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

We love this shrimp taco soup! It's packed with pinto beans, fire roasted tomatoes, corn, green chiles and tender shrimp. The toppings make it fabulous and it comes together quickly and easily for a weeknight meal.

Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until softened.

Add in the green chilis. Stir in the garlic powder, cumin, paprika and chili powder. Cook for 5 minutes, stirring often.

Add in the tomatoes, beans, corn, shrimp and stock. Bring the mixture to a boil, reduce it to a simmer and cover. Simmer, covered, for 10 to 15 minutes.

Remove the cover and taste. Add more seasoning as needed - salt, pepper, or even something spicy. Serve and top with green onions, cilantro, tortilla chips and jalapeños. Or any of your favorite toppings!

This bowl right here!