Shrimp and Black Bean Soup

1 large onion, chopped
1 Tbsp olive oil
2 cans (14.5 oz each) reduced-sodium chicken broth
2 cans (10 oz each) diced tomatoes and green chilies, undrained
2 c frozen corn
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes and green chilies, undrained
4 1/2 tsp chili powder
1 tsp sugar
1/2 tsp salt
1 lb. uncooked medium shrimp, peeled and deveined
1/4 minced parsley

In a Dutch oven, saute onion in oil for 3/4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring for 20 minutes.

Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.