Shrimp and Black Bean Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Light and Tasty 3 ww pts according to WW recipe builder 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:
1. In a Dutch oven, saute onion in oil for 3-4 minutes or until tender.
2. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt.
3. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes.
4. Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.
|
|