This chipotle shrimp and tomatillo soup is tangy, smoky, and just a hint spicy and it’s a perfect recipe for a hectic weeknight but it doesn’t lack on flavor. It’s a perfect summer soup recipe!
Creating a simple shrimp stock from the shrimp shells really adds a lot of depth to this easy soup.
If you are looking for the perfect summer soup recipe, this chipotle shrimp and tomatillo soup is the best place to start. The best part is that you don’t need many ingredients to create a flavor-rich soup!
The soup base is boiled first–a mixture of tomatillos, garlic, onions, and chipotles in adobo sauce. After it cooks down, we blend it until smooth.
Shrimp shells create a rich and aromatic stock, so after the tomatillo base is blended, we make the shrimp stock. From there, we combine the stock with the tomatillo base. Toss in the cooked shrimp and that’s it!
Pile your soup with any of your favorite toppings, like cilantro, avocado, lime, and cotija cheese. Or try this with tortilla strips!
Looking for more shrimp recipes? Check my archives!
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Chipotle Shrimp and Tomatillo Soup
- 1 tablespoon cooking oil
- 1 pound tomatillos husks removed
- 5 cloves garlic peeled and left whole
- 1 yellow onion peeled and diced
- 3 cups water
- 1-2 chipotle peppers in adobo sauce plus 2 tablespoons of the adobo sauce
- 4 tablespoons butter
- 1½ pounds shrimp peeled and deveined (shells reserved)
- 1 teaspoon smoked paprika
- 2 cups water
- Salt and pepper to taste
- Grated cotija cheese
- Diced avocado
- Cilantro leaves
- Lime wedges
Prepare the Tomatillo Broth:
- In a wide pot, heat 1 tablespoon cooking oil over medium heat until very hot. Add the diced onion and cook, stirring regularly, for 5 minutes until softened and beginning to turn golden brown.
- Add the garlic cloves and the tomatillos and cook for an additional 2-3 minutes.
- Pour in the water along with the chipotle peppers and adobo sauce. Season with salt and pepper and bring to a boil. Reduce heat and simmer for 15 minutes or until the tomatillos are very soft and the liquid has reduced slightly. Turn the heat off.
- Transfer the mixture to a blender, food processor, or use an immersion blender and blend until completely puréed. Transfer to a large bowl. Carefully wipe out the pot.
Prepare the Shrimp Stock:
- Return the pot to medium heat and add the butter. Once melted and frothy, add the shrimp shells and use your spoon to mash them against the side of the pot to release as much flavor as possible into the butter.
- Add the smoked paprika and water and bring to a very low boil. Reduce heat and simmer for 15 minutes or until flavorful.
- Place a sieve or mesh colander over the blended tomatillo mixture and strain the shrimp stock into the bowl. Discard the shrimp shells.
Cook the Shrimp:
- Return the shrimp stock and tomatillo mixture to the pot and stir to incorporate. Turn the heat to medium.
- Season the raw shrimp with salt and pepper. Once the stock is bubbling, add the shrimp and cook for 5-6 minutes or until just cooked through. Turn off the heat.
- Ladle the soup into bowls and garnish with avocado, cilantro, lime, and a sprinkle of cotija cheese. Enjoy!