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Santa Fe Seafood & Black Bean Soup
Bring the flavors of Santa Fe right to your kitchen with OHOW’s favorite Seafood and Black Bean soup recipe! This black bean soup has a creamy base, zesty seasonings, corn, and tender seafood. It’s warm, filling, and perfect for your Spring menu.
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Course
Main Course
Cuisine
Mexican, Soup, Southwestern
Ingredients
½
cup
melted butter
½
cup
flour
1½
cup
half-cup shrimp and or bay scallops
1
can
drained black beans
15 oz
1½
tsp
ground cumin
2
cups
salsa
2
tsp
taco seasoning
1
cup
frozen corn
5
oz
heavy cream
20
oz
chicken stock
¼
cup
diced green onion
½
cup
sour cream
Instructions
Place melted butter and flour in a 1-gallon soup pot and gently heat both the flour and butter for about 6 minutes (do not brown the flour).
Add chicken stock to the flour mixture and bring to a simmer and cook for about 15 minutes.
Add corn, beans, cumin and taco seasoning, salsa, and cream. Continue to cook for about 10 more minutes.
Add the green onion, seafood, and sour cream. Cook for about another 5 minutes. Season with salt and pepper to taste.
For added spice, add your favorite hot sauce. Garnish with crispy tortilla chips, avocado, or more sour cream.
Notes
If you would like the soup thicker, add more cooked butter and flour mixture.
Keyword
black bean soup, seafood