Black Bean Tortilla Soup with Shrimp and Corn Recipe

Name: Black Bean Tortilla Soup with Shrimp and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 1 1/2 cups Spicy Black Bean Soup Base (page 52), defrosted if frozen; Up to 1/2 cup Corn Broth (page 3), water, or chicken or vegetable stock (optional); Kosher or sea salt; 2 tablespoons extra-virgin olive oil; 1 jalapeno chile; 2 corn tortillas, preferably homemade (page 84); Kernels from 1 ear fresh corn (about 3/4 cup); 3 ounces very small shrimp, peeled, deveined, and cut in half lengthwise; 8 small cherry tomatoes, quartered, or 2 plum tomatoes, cut into 1/2-inch pieces; 1/2 lime; 2 tablespoons sour cream or creme fraiche; 1 tablespoon finely chopped fresh cilantro leaves

Servings: persons

1 to 1 1/2 cups Spicy Black Bean Soup Base (page 52), defrosted if frozen
Up to 1/2 cup Corn Broth (page 3), water, or chicken or vegetable stock (optional)
Kosher or sea salt
2 tablespoons extra-virgin olive oil
1 jalapeno chile
2 corn tortillas, preferably homemade (page 84)
Kernels from 1 ear fresh corn (about 3/4 cup)
3 ounces very small shrimp, peeled, deveined, and cut in half lengthwise
8 small cherry tomatoes, quartered, or 2 plum tomatoes, cut into 1/2-inch pieces
1/2 lime
2 tablespoons sour cream or creme fraiche
1 tablespoon finely chopped fresh cilantro leaves

1
In a small saucepan over medium heat, warm the soup base.
2
Whisk in enough corn broth to reach your desired consistency.
3
Cook for a few minutes to heat the soup through.
4
Taste and add more salt if desired.
5
Decrease the heat to low, cover, and keep it hot while you make the topping.
6
Pour the oil into a medium skillet over medium heat.
7
Remove the stem from the jalapeno and scrape out the ribs and seeds, reserving the seeds.
8
Finely chop the chile and add it to the skillet.
9
Roll the tortillas, thinly slice them, and cut the slivers in half.
10
Add to the skillet and saute until the tortillas are crisp, 3 to 4 minutes.
11
Use a slotted spoon to transfer the tortillas and chile to a serving bowl.
12
Add the corn, shrimp, and tomatoes to the skillet.
13
Season with salt and saute just until the shrimp turn opaque and the corn turns bright yellow, 1 to 2 minutes.
14
Transfer the corn mixture to the serving bowl and pour in the black bean soup base.
15
Squeeze the lime half onto the soup, spoon the sour cream on top, sprinkle with the cilantro, and eat.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 to 1 1/2 cups Spicy Black Bean Soup Base (page 52), defrosted if frozen, Up to 1/2 cup Corn Broth (page 3), water, or chicken or vegetable stock (optional), Kosher or sea salt, 2 tablespoons extra-virgin olive oil, and more.

Yes, Black Bean Tortilla Soup with Shrimp and Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Tortilla Soup with Shrimp and Corn

How did you like this recipe?

Frequently Asked Questions