Healthy Black Bean Soup With Shrimp

I created this last night and was shockingly good. Enjoy!

• Ready In: 1 hr
• Serves: 12-15

Ingredients

• 4 (15 ounce) cans black beans, rinsed and drained
• 1  large onion, diced
• 4  roma tomatoes, diced
• 4  garlic cloves, minced
• 1  green bell pepper, diced
• 2  lbs jumbo shrimp, cleaned and peeled
• 32  ounces  chicken stock
• 1  chipotle pepper, chopped
• 1  tablespoon salt
• 2  teaspoons black pepper
• 1  teaspoon Mexican oregano
• 2  teaspoons chili powder
• 2  teaspoons cumin
• 1  cup cilantro
• 1⁄2 cup avocado, slices
• 1⁄2 cup scallion
• 1⁄2 cup sour cream
• 2  tablespoons olive oil

Directions

1. In a large soup pot, warm oil to medium heat. Add Onion and cook for 2-3 minutes. Add Bell pepper and cook for another 2 minutes. Add Garlic and 2 tomatoes, cook for 1-2 additional minutes. Season with salt & pepper.
2. Add Chipotle Pepper, oregano, chili powder, and cumin (Note my measurements on the spices are estimates, use as much of the flavors as you like).
3. Add 2 cans of the beans and the chicken stock. Bring to a boil. Reduce heat to a simmer. Simmer for about 15 minutes uncovered.
4. Using a hand-held blender, blend all ingredients while cooking in the pot. I like to make it fairly smooth, but some chunks are OK.
5. Taste for seasoning -- add additional if appropriate for your taste.
6. Add remaining beans and tomatoes. Simmer for another 10-20 minutes.
7. Add shrimp and cook for about 5-6 minutes, or until shrimp is pink and cooked through. Remove from heat. Add 1/2 cup fresh cilantro.
8. Serve in a bowl with remaining cilantro, avocado, scallions, and sour cream if desired.