Black Bean Soup With Tequila Shrimp

• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 teaspoon ground chipotle chile, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 pound extra-large shrimp, peeled and deveined with tails on
• 1 large onion, finely chopped
• 1 small red bell pepper, seeded and finely diced
• 3 large garlic cloves, minced
• 1 teaspoon ground cumin
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 cups lower-sodium chicken broth
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons white tequila
• 1 tablespoon fresh lime juice
• 2 tablespoons finely chopped fresh cilantro
• Tortilla chips
• Garnishes: cilantro, chopped radish

1. Combine 2 teaspoons oil, 1/2 teaspoon ground chipotle, and 1/4 teaspoon salt in a shallow dish. Add shrimp, tossing to coat.
2. Heat 1 tablespoon oil in a 4-quart saucepan over medium heat. Add onion and bell pepper; saute 3 minutes or until soft. Add garlic, cumin, and remaining 1/2 teaspoon ground chipotle; saute 1 minute. Stir in beans, broth, black pepper, and remaining 1/2 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer 3 minutes.
3. Transfer 1 cup soup to a blender; puree until smooth. Stir smooth mixture into soup; keep warm.
4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 minute. Turn and cook 1 more minute. Remove from heat; add tequila, tossing shrimp to coat.
5. Stir juices from shrimp, lime juice, and cilantro into soup. Ladle soup into bowls, and top with shrimp. Serve with chips; garnish, if desired.

olive oil, ground chipotle chile, kosher salt, shrimp, onion, red bell pepper, garlic, ground cumin, black beans, lower, freshly ground black pepper, white tequila, lime juice, fresh cilantro, tortilla chips, cilantro

Taken from www.myrecipes.com/recipe/black-bean-soup-shrimp (may not work)