SHRIMP AND BLACK BEAN SOUP

Shrimp and Black Bean Soup image

Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, "My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather."

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings (3 quarts).

Number Of Ingredients 12

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Ingredients

1 large onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup minced fresh parsley

Steps:

In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, 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.

Nutrition Facts : Calories 177 calories, Fat 3g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 983mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges