This spicy shrimp soup with avocado is bursting with flavor! Chile peppers give it some heat, avocado cools it down, and tortilla chips add the right amount of crunch!
I love making light soups with a little bit of kick all year round. You can enjoy them in the summer because they aren’t too heavy, but you can also make them in the winter when you need that spice to warm you up.
This spicy shrimp soup with avocado is a perfect example! The chile peppers give it a little kick while the avocado helps cool it down, and the crumbled tortilla chips add just the right bit of crunch.
And for how flavorful this soup is, it’s surprisingly simple to make! Everything comes together in one pot on the stove in five easy steps.
The next time you’re craving a tasty soup that’s both light and satisfying, give this delicious shrimp soup a try.
How to make spicy shrimp soup with avocado
This one-pot soup is easy enough to make for lunch, but hearty enough to enjoy for dinner. There’s really never a bad time to whip up a batch!
Step 1: In a Dutch oven or large stock pot, heat the oil over medium-high heat.
Step 2: Once hot, add the onion, celery, carrot, chipotle chile, cumin, chili powder, and garlic. Cook for 6 to 8 minutes, stirring occasionally, until the carrot is cooked through but still crisp.
Step 3: Add the stock, hominy, and tomatoes, then bring everything to a boil. Reduce the heat, cover, and simmer for about 10 minutes, stirring occasionally.
Step 4: Add the shrimp and cook until they just turn opaque, about 2 minutes.
Step 5: Remove from heat and stir in lime juice and salt. Garnish with crumbled tortilla chips, avocado, and cilantro.
How simple is that? Your shrimp soup is ready to enjoy!
Variations for this recipe
This recipe is very easy to customize to help you meet your nutrition goals!
If you’re trying to keep your carbs low, just use less hominy and reduce or omit the tortilla chips.
Most of the fat comes from the avocado, which means it’s the healthy kind of fat. In fact, only 2 grams is saturated fat. However, you can lower the amount of fat by using less avocado.
Watching your sodium intake? Make your own chicken stock so you can control how much salt goes into the recipe. You could also use less hominy or cut back on the amount of shrimp used.
Feel free to play around with the ingredients to make this your perfect soup!
This is a great recipe to prep ahead of time. Simply follow the recipe until you’ve simmered the stock, hominy, vegetables, and seasoning, but don’t add the shrimp. Allow the soup to cool, then store it covered in the refrigerator.
Once you’re ready to enjoy, just heat the soup back up on the stove, then add the shrimp and follow the rest of the recipe!
If you have leftover fully cooked soup, you can store it covered in the refrigerator for a day or two.
Other healthy shrimp recipes
Shrimp is such a versatile ingredient! It’s a great lean protein that goes well with so many delicious flavors. If you’re looking for more ways to incorporate it into your weekly menu, here are a few recipes I know you’ll love:
- Shrimp Scampi Foil Packets
- Shrimp Avocado Salad with Green Goddess Dressing
- Shrimp Salad Stuffed Avocado
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Spicy Shrimp Soup with Avocado
- 1 tablespoon olive oil
- 1 cup onion (chopped)
- ⅓ cup celery (chopped)
- ⅓ cup carrot (chopped)
- 1 tablespoon chipotle chile in adobo sauce (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3 cloves garlic (minced)
- 4 cups low-sodium or homemade chicken stock
- 15 ounces hominy (rinsed and drained)
- 15 ounces no-salt-added fire-roasted diced tomatoes (undrained)
- 1 pound medium shrimp (peeled and deveined)
- 1 tablespoon fresh lime juice
- Kosher salt
- 1 ounce baked tortilla chips (crumbled)
- 1 medium avocado (diced)
- 2 tablespoons fresh cilantro leaves (chopped)
- In a Dutch oven or large stock pot, heat the oil over medium-high heat.
- Once hot, add the onion, celery, carrot, chipotle chile, cumin, chili powder, and garlic. Cook for 6 to 8 minutes, stirring occasionally, until the carrot is cooked through but still crisp.
- Add the stock, hominy, and tomatoes, then bring everything to a boil. Reduce the heat, cover, and simmer for about 10 minutes, stirring occasionally.
- Add the shrimp and cook until they just turn opaque, about 2 minutes.
- Remove from heat and stir in lime juice and salt. Garnish with crumbled tortilla chips, avocado, and cilantro.