Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld.
Cook the Shrimp:
Stir in the shrimp and cook for 3-5 minutes, or until they turn pink and are fully cooked. Avoid overcooking, as shrimp can become rubbery.
Finish with Cream:
Reduce the heat to low and stir in the heavy cream. Let the soup gently warm through for 2-3 minutes without boiling.
Taste and adjust seasoning with salt and black pepper as needed.
Serve:
Ladle the soup into bowls and garnish with chopped cilantro, sliced jalapeños, lime wedges, or shredded cheese for extra flavor.
Tips:
Add More Heat: Include the seeds from the jalapeños or add a pinch of cayenne pepper for an extra spicy kick.
Vegetable Variations: Add corn, diced tomatoes, or zucchini for additional texture and flavor.
Make It Lighter: Swap heavy cream for coconut milk for a lighter, dairy-free option with a subtle sweetness.
Enjoy your Creamy Spicy Jalapeño Shrimp Soup—a hearty and flavorful dish that’s perfect for lovers of bold flavors! 🌶️🍤🥣
