Directions:
Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 2-3 minutes.
Stir in the diced jalapeños and red bell pepper, cooking for another 3-4 minutes until slightly tender.
Add the chicken or seafood stock, smoked paprika, cayenne pepper, cumin, salt, and pepper. Bring to a simmer.
Reduce heat to low and stir in the heavy cream and cream cheese, whisking until the soup is smooth and creamy.
Add the shrimp and simmer for 5-7 minutes or until the shrimp turn pink and are fully cooked.
Stir in fresh lime juice and chopped cilantro. Adjust seasoning as needed.
Serve hot, topped with shredded cheese, extra cilantro, or lime wedges if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal per serving | Servings: 4 servings
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