Easy shrimp and black bean soup

Total Time
52 min
14 min
38 min
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.


Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped


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


¼ cup(s), fresh, chopped

Hot pepper sauce

½ tsp

Fat free sour cream

½ cup(s)


1 sprig(s), for garnish


  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 6 minutes. Stir in the garlic and cumin. Cook until fragrant, about 1 minute.
  2. Add the beans, broth, tomatoes, and chiles; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the soup thickens slightly, about 25 minutes. Puree one-third of the soup in a blender or food processor then stir the puree into the remaining soup. Add the shrimp, chopped cilantro, and hot pepper sauce; simmer until the shrimp is heated through, about 1 minute. Divide the soup among 6 bowls. Top evenly with the sour cream and top each with a cilantro sprig. Yields 1 3⁄4 cups soup with generous 1 tablespoon sour cream per serving.