Shrimp and Black Bean Soup

Submitted by Sherri L.

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

 

• 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

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.