Spicy Shrimp Tortilla Soup with Zucchini Noodles

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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 153 Calories

Ingredients

• ¼ teaspoon ground black pepper
• 2 teaspoons chili powder
• 1 teaspoon crushed red pepper flakes
• 1 zucchini
• 1 (14.5 ounce) can low-sodium chicken broth
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 (14.5 ounce) cans petite diced tomatoes
• ½ teaspoon dried Mexican oregano

Recipe Instructions

Step 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.

Step 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.

Step 3

Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.