Ingredients:

  • 2 tbsp olive oil
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 chipotle pepper in adobo, minced
  • 1 tsp chipotle adobo sauce
  • 4 cups low-sodium seafood broth
  • 1 tsp dried Mexican oregano
  • 1/2 tsp ground cumin
  • 1 lb large shrimp, peeled and deveined
  • 1 cup frozen corn kernels
  • 1 medium zucchini, diced
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado, diced
  • 1/2 cup crumbled cotija cheese
  • 1 cup corn tortilla strips
  • 2 lime wedges

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and sauté for 4–5 minutes until translucent.
  2. Stir in minced garlic, tomato paste, and minced chipotle pepper with adobo sauce; cook for 2 minutes until the paste is deep mahogany-colored.
  3. Pour in fire-roasted tomatoes and seafood broth. Stir in cumin and Mexican oregano.
  4. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Add diced zucchini and frozen corn to the pot.
  6. Gently slide in the shrimp and poach for 3 minutes, or until they turn opaque. Immediately remove from heat to prevent overcooking.
  7. Stir in fresh lime juice.
  8. Ladle into bowls and garnish with fresh cilantro, diced avocado, crumbled cotija cheese, and crispy corn tortilla strips. Serve with lime wedges.