For the Soup:

2 tablespoons olive oil (or butter for extra richness)

1 medium onion (diced)

4 cloves garlic (minced)

2–4 fresh jalapeños (seeded and diced, adjust for heat preference)

1 red bell pepper (diced, optional for color and sweetness)

4 cups chicken broth (or vegetable broth for a vegetarian option)

1 cup heavy cream (or coconut milk for a lighter option)

1 pound large shrimp (peeled and deveined)

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper (to taste)

Juice of 1 lime

Optional Garnishes:

Fresh cilantro (chopped)

Crumbled cotija cheese (or feta)

Avocado slices

Tortilla strips

Ready to whip up this bold, creamy delight? Follow these easy steps:

Step 1: Sauté the Base

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened.

Stir in the minced garlic and diced jalapeños, cooking for an additional 2–3 minutes until fragrant. If using red bell pepper, add it now and cook for another 2 minutes.

Step 2: Build the Soup

Pour in the chicken broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.

Reduce the heat to low and stir in the heavy cream, smoked paprika, cumin, salt, and pepper. Simmer gently for 5 minutes.

Step 3: Add the Shrimp

Add the shrimp to the pot and cook for 3–4 minutes, until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.

Stir in the lime juice just before serving to brighten the flavors.

Step 4: Serve and Enjoy

Ladle the hot soup into bowls and garnish with fresh cilantro, crumbled cheese, avocado slices, or tortilla strips. Serve with warm crusty bread or tortillas for a complete meal. Enjoy the creamy, spicy goodness!