Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 7 2026
Eating Healthy(er) - Shrimp Taco Soup
Image From foodnetwork.com
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
One 28-ounce can crushed tomatoes
2 teaspoons agave
One 15-ounce can black beans, drained and rinsed
10 ounces frozen corn
1 pound peeled and deveined large shrimp, tails removed
1 jalapeño, sliced, for serving
1/4 cup fresh cilantro leaves, chopped
1/4 cup Greek yogurt
1/4 cup tortilla chips, crushed
1 lime, cut into wedges
Stir together the chili powder, cumin, garlic powder, onion powder, 1 teaspoon salt and a few grinds of pepper in a small bowl.
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and green and red bell peppers and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the seasoning mixture and cook, stirring, until fragrant, about 1 minute.
Add the crushed tomatoes, agave, 1 1/2 teaspoons salt and a few grinds of pepper. Fill the tomato can with water, swirling gently to release any tomatoes stuck to the side and bottom, and add to the pot along with 2 additional cups of water. Bring to a simmer over medium heat and cook, stirring occasionally, until the soup reduces slightly, 13 to 15 minutes. Add the beans and corn and cook, stirring, until heated through, about 2 minutes.
Reduce the heat to low and add the shrimp. Cook, stirring, until the shrimp turn bright orange and are no longer opaque, 4 to 5 minutes. Ladle the soup into bowls and garnish with the jalapeños, cilantro, yogurt and tortilla chips, if desired. Serve with lime wedges on the side.