Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 7 ounces diced green chiles
- 14 ounces crushed fire roasted tomatoes
- 14 ounces pinto beans, drained and rinsed
- 10 ounces frozen corn
- 2 cups chicken stock
- 1 pound uncooked peeled and deveined shrimp
Spices
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
Toppings
- Green onions, chopped
- Cilantro, chopped
- Tortilla chips
- Jalapeños, sliced
Instructions
- Cook vegetables: Heat the olive oil in a large pot over medium-low heat. Add the diced onions, red bell pepper, and minced garlic with a generous pinch of kosher salt and pepper. Cook for about 5 minutes until the vegetables soften and become fragrant.
- Add green chiles and spices: Stir in the diced green chiles followed by the garlic powder, cumin, smoked paprika, and chili powder. Cook for another 5 minutes, stirring frequently to toast the spices and meld the flavors.
- Combine main ingredients and simmer: Add the crushed fire roasted tomatoes, drained pinto beans, frozen corn, uncooked shrimp, and chicken stock to the pot. Bring the soup to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and let it simmer for 10 to 15 minutes or until the shrimp are cooked through and the flavors are well combined.
- Finish and serve: Remove the lid and taste the soup. Adjust seasoning by adding more salt, pepper, or chili to your preference. Serve hot with toppings like green onions, cilantro, tortilla chips, and jalapeños for added texture and flavor.
Notes
- Use fresh or frozen shrimp that is peeled and deveined for ease of cooking.
- Adjust spice levels by adding more chili powder or fresh jalapeños as desired.
- For a vegetarian option, substitute shrimp and chicken stock with vegetable broth and add extra beans or vegetables.
- Serve with lime wedges for a citrusy garnish that brightens the soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
