Shrimp and Black Bean Soup

Light and Tasty 3 ww pts according to WW recipe builder

• Ready In: 1 hr
• Serves: 8
• Yields: 3 quarts

Ingredients

• 1  large onion, chopped
• 1  tablespoon olive oil
• 2 (14 1/2ounce) 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 1/2ounce) 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.