Healthy Black Bean Soup With Shrimp

• 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

1. 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.
2. 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).
3. 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.
4. 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.
5. Taste for seasoning -- add additional if appropriate for your taste.
6. Add remaining beans and tomatoes. Simmer for another 10-20 minutes.
7. 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.
8. Serve in a bowl with remaining cilantro, avocado, scallions, and sour cream if desired.

black beans, onion, roma tomatoes, garlic, green bell pepper, jumbo shrimp, chicken, pepper, salt, black pepper, oregano, chili powder, cumin, cilantro, avocado, scallion, sour cream, olive oil

Taken from www.food.com/recipe/healthy-black-bean-soup-with-shrimp-393652 (may not work)