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.

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.

Per Serving: 153 calories; protein 22.4g; carbohydrates 10g; fat 1.6g; cholesterol 174.3mg; sodium 583.3mg.

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Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.