Spicy Black Bean and Shrimp Soup with Southwest Flavors

This hearty black bean soup comes together in a single pot in just 20 minutes. The beans simmer in a richly spiced broth with sautéed onion, tomato paste and Southwest seasonings until thick and flavorful.

Load up your bowl with “the works”-sharp cheddar cheese, a swirl of smoky red pepper crema and crunchy blue corn tortilla chips. It’s a satisfying, quick dinner that brings bold flavors to your table.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Drain beans over a small bowl, reserving liquid.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. Add Southwest Spice Blend; stir until fragrant, 30 seconds. Stir in tomato paste and Tex-Mex paste; cook until slightly darkened in color, 1 minute.
3. Stir 1¾ cups water, stock concentrates, beans and ¼ cup reserved bean liquid into pot. (For 4 servings, use 3 cups water and ½ cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. Taste and season with salt and pepper. Turn off heat.
4. Crush a few tortilla chips. Divide soup between bowls and top with cheddar, smoky red pepper crema and as many crushed tortilla chips as you like. Serve with whole tortilla chips on the side.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, you can substitute black beans with pinto or kidney beans. Adjust cooking time as needed.

How can I make this soup spicier?

Add a pinch of cayenne pepper or a diced jalapeño when cooking the onion.

Can I use frozen shrimp?

Yes, thaw them first and pat dry before adding to the soup.