This Chipotle Shrimp Soup is smoky, creamy, and packed with flavor from tender shrimp, chipotle peppers, sweet corn, and rice. It’s ready in under 30 minutes, making it a quick but cozy dinner that’s anything but ordinary! If you love bold, smoky flavors, don’t miss my Chipotle Chicken Soup, another reader favorite with the same comforting kick. For even more quick weeknight inspiration, check out my collection of under 30-minute recipes!
Ingredients & Substitutions
- Shrimp: Medium raw shrimp cook quickly and stay tender. Use large shrimp if you like bigger bites, adjusting cook time slightly.
- Red Onion & Jalapeño: Build a flavorful base. For a milder option, swap jalapeño with a small bell pepper.
- Chipotle Peppers in Adobo Sauce: The smoky, spicy backbone of the soup. I use just the sauce for smooth texture and balanced heat. For extra spice, blend in a whole pepper. Smoked paprika is a gentler substitute.
- Ground Coriander & Cumin: Warm, earthy spices that deepen flavor. Skip coriander if you don’t have it.
- Sweet Corn: Frozen, fresh, or canned (drained) all work.
- Pinto Beans: Add heartiness. Black beans or cannellini beans are fine swaps.
- Diced Tomatoes: Fire-roasted diced tomatoes enhance the smoky flavor.
- Chicken Broth: Low-sodium broth or vegetable broth both work.
- Instant Rice: Thickens the soup as it cooks. For quinoa or long-grain rice, adjust cooking time.
- Heavy Cream: Makes the soup rich and velvety. Use half-and-half for lighter, or coconut milk for dairy-free.
Tips for the Best Chipotle Shrimp Soup
- Don’t overcook the shrimp. They turn rubbery fast; remove them once opaque.
- Adjust the spice by adding more or less adobo sauce depending on your heat preference.
- Thickness: Instant rice thickens the soup as it cooks. If you like a thinner soup, add an extra ½ to 1 cup of chicken broth when stirring in the rice. For a thicker, heartier soup, stick to 1 cup of rice or let it simmer a little longer.
- Shortcut for busy nights: Pre-cooked shrimp can be added at the very end to warm through, skipping the searing step.
FAQs
Can I make this soup ahead of time?
You can prep the soup base (without shrimp) a day ahead. Add the shrimp at the very end when reheating to keep it tender.
Can I use frozen shrimp?
Yes! Thaw completely and pat dry before cooking for best results.
Can I make this soup spicier?
Absolutely! Keep some of the chipotle peppers (not just the sauce) or add extra jalapeño for a bold kick.
What can I serve with this soup?
Crusty bread (like a French baguette), homemade cornbread (or cornbread muffins), or a simple green salad make perfect companions.
How to Store Chipotle Shrimp Soup
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended. Shrimp can get rubbery, and rice can become mushy.
Reheating: Warm gently over low heat, stirring in a splash of chicken broth or water if needed to thin slightly.
Chipotle Shrimp Soup
Ingredients
Shrimp
- 1 pound medium raw shrimp, peeled, deveined, tails removed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
Soup
- 1 tablespoon extra virgin olive oil
- ¼ cup red onion, diced
- 1 medium jalapeño pepper, seeded, diced
- 2 teaspoons garlic, minced
- 1 can (7 ounces) Chipotle peppers in adobo sauce, (use sauce only; discard peppers)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cans (15.25 ounces each) sweet corn, drained
- 1 can (15 ounces) pinto beans, drained, rinsed
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 5 cups (40 ounces) chicken broth
- 1 cup (185 g) instant rice, uncooked
- ¾ cup (178.5 g) heavy cream
- cilantro, chopped for garnish
Instructions
Shrimp
- Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with salt and pepper.
- In a large Dutch oven over medium-high heat, add olive oil. Once hot, add shrimp in a single layer and sear 1–2 minutes per side, just until lightly browned and cooked through.
- Remove shrimp and set aside.
Soup
- In the same Dutch oven over medium heat, add olive oil. Then, add onion and jalapeño. Cook 3 to 4 minutes, stirring occasionally, until softened.
- Add garlic and cook 1 more minute.
- Stir in the chipotle adobo sauce, coriander, cumin, salt, corn, pinto beans, diced tomatoes, and chicken broth. Mix well.
- Bring the mixture to a boil. Stir in instant rice, reduce heat to medium-low, and simmer for 10 minutes, uncovered, until rice is tender.
- Turn off the heat and stir in the heavy cream until fully combined and the soup is creamy.
- Gently fold in the cooked shrimp and let sit for 2 to 3 minutes to warm through.
- Serve garnished with chopped fresh cilantro.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is SO flavorful! The chipotle gives it a nice smoky kick, and the shrimp were perfectly tender. I kept going back for more!
Elizabeth
I loved everything about this soup from the shrimp to the perfect level of heat in each bite. YUM!
Stephanie
This tasted amazing, but it might have been a bit too spicy for me. But, it is really good if you love a smoky kick!
Bella
Bring on the spice! I love this soup!
