Peel the jicama, then slice it halfway through from pole-to-pole to create a slit, being careful not to pierce any farther than its center. Spiralize the jicama to make spaghetti noodles or else cut them to where they are thin in and noodle-like. Briefly set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. When the oil is shimmering, add the onion and cook for 3-5 minutes or until soft and translucent. Add the garlic and jalapeño and cook for 30 seconds or until fragrant. Add the chili powder, oregano, cumin, and paprika and cook for 1 minute to toast the spices.
Stir in the tomatoes, beans, and broth. (I recommend starting with 5 cups broth and then adding more as needed.) Increase the heat to high and bring to a boil, then lower to a simmer. Add the shrimp and lime juice and cook for 5 minutes until the shrimp are bright pink and opaque.
Stir in the cilantro and jicama noodles. Taste and season with salt and fresh ground pepper. Ladle the soup into bowls and serve garnished with avocado and sliced jalapeño if you like.
1 small jicama, peeled (A medium kohlrabi or zucchini will also work well!)
1 tablespoon extra-virgin olive oil
1 small white or yellow onion, diced
1 large garlic clove, minced
1 large jalapeño seeded and finely diced
1½ teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon smoked paprika
Pinch cayenne pepper (optional)
1 14.5-ounce can fire-roasted diced tomatoes
1 14.5-ounce can black beans, rinsed and drained
1 ear sweet corn, kernels removed (about ¾ cup kernels) (optional)
5-6 cups low-sodium vegetable broth or chicken broth (depending on how “soupy” you like your soup)
1 pound medium shrimp, thawed, peeled, and deveined (You can also use thawed frozen shrimp if you prefer.)
Juice of 2 small limes
1 cup roughly chopped fresh cilantro leaves
Freshly ground black pepper
1 avocado, sliced or cubed
Sliced jalapeño (optional)
(Source: Domesticate Me)