Ingredients

The following ingredients have 4 Servings
  • 1 pound medium size shrimp (31-36 per pound) (raw, thawed if frozen)
  • 1 poblano pepper, seeded veined and chopped
  • 1 cup yellow onion, chopped
  • 1 cup celery, chopped
  • 3 large garlic cloves, chopped
  • 4 cups low sodium chicken stock
  • 1/2 cup heavy cream or half and half
  • 2 cups corn (fresh or frozen thawed)
  • 1 cup diced potato (red or white)
  • 1 tablespoon chili powder, divided (2 teaspoons for shrimp, additional for soup)
  • 2 teaspoons cumin, divided (1 teaspoon for shrimp, additional for soup)
  • salt and pepper to taste (varies if you are using salted chicken stock)
  • 1 cup black beans, canned - drained and rinsed
  • Cochita or Feta cheese for garnish

Instruction

  • In medium bowl combine thawed shrimp, 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon dried oregano, 1/4 teaspoons salt and a pinch of ground black pepper.  
  • Heat large soup pot or dutch oven.  Add 1 tablespoon olive oil.  Pour shrimp and spice mixture into pot. Saute shrimp for 3-4 minutes or until just barely cooked and juices have released.  Don't drain that shrimp juice!
  • Remove shrimp to plate and set aside.
  • Add chopped poblano, onion and celery to shrimp juice.  Cook until veggies are soft.  Add garlic and continue to cook for another 2 minutes.  Season with salt and pepper.
  • Add chicken stock, cream, diced potatoes and corn along with 1 teaspoon chili powder and 1 teaspoon cumin.  Continue to cook until potatoes are fork tender.
  • Add shrimp back to pot along with black beans.  Heat through.   TASTE!  More salt?  More pepper?  Cumin or Chili Powder?
  • Serve with a sprinkle of Cochita or Feta cheese!