Spicy Shrimp Tortilla Soup with Zucchini Noodles

Name: Spicy Shrimp Tortilla Soup with Zucchini Noodles
Total time: 35
Yield: 4
Ingredients: 1 zucchini; 2 (14.5 ounce) cans petite diced tomatoes; 1 (14.5 ounce) can low-sodium chicken broth; 2 teaspoons chili powder; 1 teaspoon crushed red pepper flakes; ½ teaspoon dried Mexican oregano; ¼ teaspoon ground black pepper; 1 pound uncooked medium shrimp, peeled and deveined

Recipe by bdweld from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

•

1 zucchini
•

2 (14.5 ounce) cans petite diced tomatoes
•

1 (14.5 ounce) can low-sodium chicken broth
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2 teaspoons chili powder

•

1 teaspoon crushed red pepper flakes
•

½ teaspoon dried Mexican oregano
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¼ teaspoon ground black pepper
•

1 pound uncooked medium shrimp, peeled and deveined

Instructions

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.