Go Back

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.
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Mexican, Soup, Southwestern

Ingredients
  

  • ½ cup melted butter
  • ½ cup flour
  • cup half-cup shrimp and or bay scallops
  • 1 can drained black beans 15 oz
  • 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