Sauté onion in oil until tender, add broth, tomatoes and green chillies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to boil, stirring occasionally. Reduce heat, cover and simmer for 20 mins. Stir in shrimp, cook 5-6 mins longer or until shrimp turn pink, stir in parsley.
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|Serving Size: 1 Serving (2146g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 150 (12%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 689.5mg||212 %|
|Sodium 2780.9mg||96 %|
|Potassium 4212.7mg||111 %|
|Total Carbohydrate 158.1g||46 %|
|Dietary Fiber 39.9g||159 %|
|Sugars, other 118.2g|
|Protein 136g||194 %|
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Calories per serving: 1288
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