Spicy Shrimp Tortilla Soup with Zucchini Noodles

Course Main Dish


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


  • Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
  • 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.
  • Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.
Tried this recipe?Let us know how it was!