Smoky Shrimp & Charred Corn Tortilla Soup Jars

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 26g protein
• 30g carbs
• 14g fat
• 6g fiber

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Ingredients

• 12 oz raw shrimp peeled and deveined
• 2 cups fresh corn kernels
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 medium diced yellow onion
• 3 minced garlic cloves
• 1 tbsp minced chipotle in adobo
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 lime
• 1/3 cup chopped fresh cilantro
• 1 sliced avocado
• 1 cup tortilla strips
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Heat olive oil in a large Dutch oven or soup pot over medium heat; add diced onion and cook 5 minutes until translucent and starting to soften.
2. 2Stir in minced garlic, chipotle, cumin, and smoked paprika; cook 60 seconds until fragrant so the spices bloom without burning.
3. 3Add fire-roasted tomatoes with their juices and the chicken broth; bring to a lively simmer, then reduce heat and cook uncovered 10 minutes to marry flavors.
4. 4Meanwhile, heat a separate skillet over high heat and char the corn kernels 3 to 4 minutes until blistered in spots; set aside half for garnish and add the rest to the soup.
5. 5Season shrimp lightly with salt and pepper; add them to the simmering soup and cook just 3 to 4 minutes until pink and opaque—do not overcook.
6. 6Remove pot from heat, stir in juice of one lime and most of the cilantro, then taste and adjust salt.
7. 7Ladle hot soup into four wide-mouth jars or thermos containers, leaving a little headspace.
8. 8Top each serving with reserved charred corn, avocado slices, remaining cilantro, and crunchy tortilla strips just before eating so they stay crisp.
9. 9These travel well for work lunches; reheat gently if needed and finish with an extra lime wedge for brightness.