For the Soup

• Dump the soup ingredients into a large pot, stir to mix, and bring to a boil over medium-high heat.
  1 (15-ounce) can black beans, 1 (15-ounce) can pinto beans, 1 (15-ounce) can corn, 1 (14.5-ounce) can diced tomatoes, 1 (28-ounce) can green enchilada sauce, 2 cups chicken broth, 2 tablespoons Mexican spice or taco seasoning, ½ teaspoon cumin, ½ teaspoon ancho chile powder, ½ teaspoon garlic powder, 2 tablespoons lime juice
• Lower the heat and let it simmer for 20 to 25 minutes.
• Meanwhile, heat the oil and butter in a pan over medium-high heat. Add the garlic and sauté for 1 minute. Drop the heat to medium and continue stirring until they become translucent.
  1 tablespoon olive oil, 1 tablespoon butter, 2 cloves garlic
• Add the spices and stir for about a minute until they are fragrant and incorporated into the oil.
  1 teaspoon cumin, 1 teaspoon chipotle chile powder
• Add the shrimp to the pan and sauté for 4 to 5 minutes, until they turn pink.
  1 pound shrimp
• Ladle into bowls, add a scoop or two of shrimp on top, and serve with your favorite garnishes.
• Enjoy, comment, rate, and like on our social media channels!