This hearty soup combines tender shrimp and sweet potatoes for a comforting meal with a spicy twist. Perfect for warming up on chilly days, it’s easy to make and packed with flavor.
Start by warming some olive oil in a big pot over medium heat. Toss in the chopped onion and garlic, and cook them gently until the onion softens up, which usually takes about 10 minutes. Next, add the vegetable stock, corn, sweet potatoes, diced tomatoes with green chiles, salsa, chili powder, cumin, and a good pinch of salt and pepper. Bring everything to a boil and let it bubble away for about 5 minutes.
Once that’s going, stir in the shrimp and bring the soup back to a boil. Then lower the heat to medium and let it simmer until the shrimp turn pink and are cooked through—this should take around 10 minutes. Finally, mix in the sliced green onions, taste the soup, and adjust the seasoning with a bit more salt and pepper if you need to. Serve it up warm and enjoy!
- Use fresh shrimp for the best texture, and add them towards the end to avoid overcooking.
- To deepen the flavor, sauté the spices and aromatics before adding the liquids.
- Adjust the heat level by adding chili flakes gradually, tasting as you go.
This soup perfectly balances the natural sweetness of sweet potatoes with the spicy kick of chili, creating a comforting and flavorful meal. It’s packed with protein and nutrients, making it both satisfying and healthy. Plus, it’s easy to make and great for warming up on chilly days.
Serve this soup hot with a sprinkle of fresh cilantro or green onions on top. It pairs well with crusty bread or a simple side salad to balance the spice. For an extra creamy touch, add a dollop of yogurt or sour cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the shrimp’s texture. This soup can also be frozen, but it’s best to do so before adding the shrimp to maintain the best flavor and texture.
