In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for about 5 minutes until they’re tender and fragrant.

Sprinkle in the cumin, smoked paprika, and chili powder. Stir and allow those spices to toast for about a minute.

Pour in the chicken or vegetable broth and add the diced tomatoes. Bring the soup to a gentle boil, then reduce the heat to simmer for about 10 minutes.

Add the shrimp to the simmering soup. Cook for an additional 3-5 minutes or until they’re pink and opaque.

Taste and add salt and pepper as needed. Ladle the soup into bowls and sprinkle with fresh cilantro. Serve with lime wedges.