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+ servings

Spicy Jicama Tortilla Soup with Shrimp

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 4 -6 servings


  • 1 small jicama peeled (A medium kohlrabi or zucchini will also work well!)
  • 1 tablespoon extra-virgin olive oil
  • 1 small white or yellow onion diced
  • 1 large garlic clove minced
  • 1 large jalapeño seeded and finely diced
  • teaspoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Pinch cayenne pepper optional
  • 1 14.5- ounce can fire-roasted diced tomatoes
  • 1 14.5- ounce can black beans rinsed and drained
  • 1 ear sweet corn kernels removed (about ¾ cup kernels) (optional)
  • 5-6 cups low-sodium vegetable broth or chicken broth depending on how “soupy” you like your soup
  • 1 pound medium shrimp thawed, peeled, and deveined (You can also use thawed frozen shrimp if you prefer.)
  • Juice of 2 small limes
  • 1 cup roughly chopped fresh cilantro leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 avocado sliced or cubed
  • Sliced jalapeño optional


  • Slice the jicama halfway through from pole-to-pole to create a slit, being careful not to pierce any farther than its center. Spiralize with Blade D on The Inspiralizer (or whichever blade makes spaghetti noodles on your spiralizer.) Briefly set aside.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. When the oil is shimmering, add the onion and cook for 3-5 minutes until soft and translucent. Add the garlic and jalapeño and cook for 30 seconds or until fragrant. Add the chili powder, oregano, cumin, and paprika and cook for 1 minute to toast the spices.
  • Stir in the tomatoes, beans, and broth. Increase the heat to high and bring to a boil, then lower to a simmer.
  • Add the shrimp and lime juice and cook for 5 minutes until the shrimp are bright pink and opaque.
  • Stir in the cilantro and jicama noodles. Taste and season with salt and fresh ground pepper.
  • Ladle the soup into bowls and serve garnished with avocado and sliced jalapeño if you like.