A fabulous full flavored soup that comes together in 30 minutes! Shrimp, black beans, corn and a fat poblano pepper make this soup go zing without being to spicey.
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!