Spicy Shrimp And Red Bean Soup

Spicy Shrimp and Red Bean Soup is a flavorful twist on traditional seafood soups. This vibrant, spice-infused broth is packed with succulent shrimp, tender red beans, and crunchy bell peppers.

With a perfect balance of smoky and spicy notes, this hearty soup will warm your belly and soothe your soul.

Ingredients

• 2 pounds large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large red bell pepper, chopped
• 1 can diced tomatoes
• 1 can red kidney beans, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 cups water
• 1 can diced green chilies
• Fresh cilantro, chopped (optional)

Instructions

Heat the oil in a large pot over medium-high heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the chopped red bell pepper and cook until tender, about 3-4 minutes.

Add the cumin, smoked paprika, cayenne pepper, salt, and black pepper.

Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Add the diced tomatoes, red kidney beans, chicken broth, water, and diced green chilies to the pot.

Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes.

Add the peeled and deveined shrimp to the pot.

Cook for an additional 2-3 minutes, until the shrimp are pink and cooked through.

Taste and adjust the seasoning as needed.

Serve hot, garnished with chopped fresh cilantro if desired.

Notes

You can customize the level of heat in this spicy soup by adjusting the amount of cayenne pepper to your taste.

For a thicker soup, use less chicken broth and water.

If using canned diced tomatoes with added salt, reduce the amount of salt added to the recipe.

Smoked paprika adds a deep, smoky flavor, but you can substitute with regular paprika if you don’t have it on hand.

This soup freezes well, so consider making a double batch and freezing some for later.

Nutrional Value

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 120mg
• Sodium: 450mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 25g