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Shrimp and Black Bean Soup


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  • 1 large onion, chopped
  • 1 T olive oil
  • 2 cans (14 1/2 oz ea) reduced sodium chicken broth
  • 2 cans (10 oz ea) diced tomatoes and green chilies, undrained.
  • 2 cups frozen corn
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14 1/2 oz ) diced tomatoes, undrained
  • 4 1/2 t chili powder
  • 1 t sugar
  • 1/2 t salt
  • 1 pound uncooked or cooked medium shrimp, peeled and deveined
  • 1/4 cup minced fresh parsley


Servings 8
Preparation time 20mins
Cooking time 60mins


Step 1

In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add 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 min.
Stir in shrimp; cook 5-6 min longer or until shrimp turn pink. Stir in parsley.


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