Shrimp enchilada soup

8 Cups

Ingredients

Quantity Ingredient
5 cups Chicken broth
4 ounces Tortilla chips (3 cups)
1 pounds Unpeeled, medium-size fresh
Shrimp
2 (4.5-oz) cans chopped green
Chilies
10 ounces Can diced tomatoes & green
Chilies
2 tablespoons Butter or margarine
1 medium Onion; chopped
2 Cloves garlic; minced
1 cup Sour cream
¼ cup Fresh cilantro; chopped
Shredded mozzarella cheese
Shredded Cheddar cheese

Directions

SOUTHERN LIVING MAY 1994

*Bring chicken broth to a boil in a large Dutch oven. *Add tortillas chips. Remove from heat, and let stand 10 minutes. *Peel shrimp, and devein, if desired. Set shrimp aside. *Position knife blade in food processor bowl; pour in half of broth mixture. Process until smooth, stopping once to scrape down sides. Transfer mixture to another container. Repeat procedure with remaining mixture. *Return blended broth mixture to Dutch oven, and stir in green chiles and tomatoes.

Set aside. *Melt butter in a large skillet over medium-high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turns pink. *Stir shrimp mixture into broth mixture, and cook over medium heat until thoroughly heated (do not boil).

*Stir in sour cream and cilantro. Serve soup immediately. Sprinkle each serving with mozzarella and Cheddar cheeses. Format Norma Wrenn

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