Shrimp And Black Bean Soup Recipe

Ingredients

1 large onion, chopped1 tablespoon olive oil2 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cans (10 ounces each) diced tomatoes and green chiles, undrained2 cups frozen corn1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained4-1/2 teaspoons chili powder1 teaspoon sugar1/2 teaspoon salt1 pound uncooked medium shrimp, peeled and deveined1/4 cup minced fresh parsley

Preparation

In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chiles, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes.

Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.