Shrimp and Black Bean Soup

Name: Shrimp and Black Bean Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3 quarts, 8 serving(s)
Ingredients: 1 large onion, chopped; 1 tablespoon olive oil; 2 (14 1/2 ounce) cans reduced-sodium chicken broth; 2 (10 ounce) cans diced tomatoes and green chilies, undrained; 2 cups frozen corn; 1 (15 ounce) can black beans, rinsed and drained; 1 (14 1/2 ounce) can diced tomatoes, undrained; 4 1/2 teaspoons chili powder; 1 teaspoon sugar; 1 lb uncooked medium shrimp, peeled and deveined; 1/4 cup minced fresh parsley

Submitted by Sherri L.

"Light and Tasty 3 ww pts according to WW recipe builder"

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Ready In:: 1hr
Ingredients:: 11
Yields:: 3 quarts
Serves:: 8

ingredients

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

directions

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.