Tortilla Soup with Bay Shrimp
1 package Wild Oregon Bay Shrimp
32oz low sodium chicken broth
1 cup diced yellow onion
1 jalapeno, diced
4 cloves minced garlic
2 14.5oz cans diced tomatoes (tomatoes and juice)
1 15oz can blacked beans
1-2 cups sweet corn
1 tbsp lime juice
1 tsp chili powder
2 tsp cumin
2 tsp salt
1 tsp pepper
1 tsp smoked paprika
Add 2 tbsp olive oil to a large soup pot and heat over medium-high heat.
Sauté yellow onion and jalapeño for about 5 minutes, stirring occasionally.
Add minced garlic and sauté for another 1-2 minutes.
Add chicken broth, tomatoes, black beans, shrimp, lime juice, cilantro and spices (add salt at the end). Bring to a boil and gently boil for 5-7 minutes.
Taste soup and add salt accordingly.
Serve immediately and add tortilla chips, shredded cheese, sour cream, avocado, and cherry tomatoes. Enjoy!