Black Bean Soup with Corn and Shrimp
INGREDIENTS:
4 (15-ounce) cans black beans
2 (roughly 16-ounce) jars mild salsa verde (or 3½ cups homemade)
2 (4-ounce) cans chopped green chiles
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cumin
2 teaspoons garlic powder
½ cup chopped cilantro
Salt and black pepper
1lb Shrimp
2 cans white corn
30 Minutes door to door
PREPARATION:
Step 1
In a large pot, bring the beans, salsa, green chiles, cocoa powder, cumin and garlic powder to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until the beans flatten easily when smashed against the side of the pot, 7 to 10 minutes.
Step 2
Cook the shrimp in a stainless steel pan until pink. Take out the pan and cut into small squares. You can leave smaller ones whole.
Step 3
Drain water from canned corn and throw into the pan used to cook shrimp. Let cook for 10 or so minutes.
Step 4
As shrimp and corn cook, use an immersion blender or potato masher to smash some of the beans until the broth is thickened to your liking, keeping in mind that the soup will also thicken as it sits. Stir in the cilantro, then season to taste with salt and pepper. (Because the beans and salsa contain salt, you might not need more; if you find the soup too salty or thick, add water to thin.)
Step 5
Add shrimp and corn to blended soup. Serve with desired toppings.