Easy shrimp and black bean soup
1
Point(s)
Total Time
52 min
Prep
14 min
Cook
38 min
Serves
6
Difficulty
Easy
This hearty soup is loaded with southwestern flavors, fiber, and one-bowl comfort. It comes together quickly thanks to a few canned pantry conveniences and the ease of thawed peeled, cooked shrimp. Stir a squeeze of fresh lime juice into each bowlful before garnishing with the sour cream. Take this versatile soup in an Italian direction by swapping cannellini beans for the black beans, using dried oregano in place of the cumin, jarred roasted red peppers in place of the green chiles, and basil or rosemary instead of cilantro. Reheat leftovers gently on the stovetop so that the shrimp do not become rubbery.
Ingredients
Olive oil
1 Tbsp
Uncooked onion(s)
1 medium, chopped
Garlic
2 medium clove(s), minced
Ground cumin
2 tsp
Canned black beans
46½ oz, rinsed and drained
Reduced-sodium chicken broth
4 cup(s)
Canned diced tomatoes
14½ oz
Canned green chile peppers
3 Tbsp, mild variety, diced
Cooked frozen shrimp
8 oz, frozen salad variety, thawed
Cilantro
¼ cup(s), fresh, chopped
Hot pepper sauce
½ tsp
Fat free sour cream
½ cup(s)
Cilantro
1 sprig(s), for garnish