Shrimp And Black Bean Soup - cooking recipe

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

Preparation

In a Dutch oven, saute onion in oil for 3-4 minutes or until tender.
Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt.
Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes.
Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.