Healthy Black Bean Soup With Shrimp - cooking recipe

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

Preparation

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.
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).
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.
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.
Taste for seasoning -- add additional if appropriate for your taste.
Add remaining beans and tomatoes. Simmer for another 10-20 minutes.
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.
Serve in a bowl with remaining cilantro, avocado, scallions, and sour cream if desired.