Mexican Shrimp and Zoodle Soup

Serves 4

Chili powder has a slightly higher proportion of ground chiles to other ingredients—usually cumin, oregano, and garlic powder—than Mexican seasoning does, but otherwise, they are very much the same. Both work equally well in this zippy soup.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 2 large jalapeños, seeded and finely chopped
• ¼ teaspoon kosher salt
• ¼ cup Whole30-compliant tomato paste
• 1 tablespoon Whole30-compliant Mexican seasoning or chili powder
• 5 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 1 pound peeled and deveined small shrimp (see Tip below)
• 1 package (10.7 ounces) zucchini noodles; or 2 small zucchini, spiralized, long noodles snipped if desired
• 1 cup chopped fresh cilantro
• Chopped avocado
• Lime wedges

Heat the olive oil in a 4-quart Dutch oven or stockpot over medium heat. Add the onion, jalapeños, and salt and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the tomato paste and Mexican seasoning. Cook, stirring, for 1 minute. Add the broth and bring to a boil.

Stir in the shrimp and zucchini noodles. Cook until the shrimp are opaque and the zucchini is crisp-tender, about 5 minutes. Stir in the chopped cilantro. Serve the soup with chopped avocado and lime wedges.

TIP For an even easier dinner, buy cooked small shrimp: Add them after cooking the noodles for 3 minutes, and then cook for just a minute or two longer, until the shrimp are heated through.