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Spicy Shrimp Tortilla Soup with Zucchini Noodles

Rated as 5 out of 5 Stars
6k

"This shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles. Top with your favorite taco toppings, like prepared tortilla strips, freshly chopped cilantro, lime wedges, diced avocado, sour cream, and crushed red pepper for additional heat."
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Ingredients

35 m servings 153
Original recipe yields 4 servings

Directions

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  1. Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
  2. Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
  3. Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

Footnotes

  • Cook's Note:
  • Use chicken, beef, or pork in place of the shrimp. For a vegetarian version use tofu in place of the shrimp and vegetable broth in place of the chicken broth.

Nutrition Facts


Per Serving: 153 calories; 1.6 10 22.4 174 583 Full nutrition

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Reviews

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This recipe was so fast and so easy and so delicious! I took the advice of another reviewer and only used half the recommended amount of red pepper flakes... it was the right amount of spice fo...

I always know when a recipe is a hit, when my husband has seconds. I didn't have any Mexican oregano, I will get some though to taste the difference, I used regular oregano, still good. my husba...

This was so yummy!!! I used my crock pot and let everything cook on high heat for about an hour. Then added the noodles and shrimp until the shrimp turned pink, about 10 mins additional. I also...

I added onion and garlic and a teaspoon of cumin. It was definitely spicy which I liked but a little hot for my wife. You might want to cut back on the chili powder a bit to suit your taste. ...

I didn’t have Mexican oregano, so used marjoram. I also didn’t have a spiralizer, so cut the zucchini in to match sticks sized pieces. It was very good and will make it again.

So easy and quick to make. Tasty with just the right amount of spice. You could always add more pepper flakes if you want more heat. I added diced avocado and a dollop of sour cream when served....

This turned out good. It was fast and very easy which makes for a great weeknight meal. The only thing I had to do different was add another can of broth. Otherwise this was not have been nea...

Fantastic! This comes together so quickly and is super flavorful. I topped it with crispy fried seas salt & lime poblano strips and jalapeño slices. If you're not a big fat of heat, cut back on ...

Easy, light, spicy!