Tex's shrimp enchilada soup

2 quarts

Ingredients

Quantity Ingredient
1 pounds Unpeeled medium-size fresh p
5 cups Chicken broth
4 ounces Tortilla chips
2 cans (4 1/2-oz.) chopped green chiles, undrained
1 can (10-oz.) diced tomatoes and green chiles, undrained
2 tablespoons Butter or margarine
1 medium Onion, chopped
2 Garlic cloves, minced
1 cup Sour cream
¼ cup Chopped fresh cilantro
Shredded mozzarella cheese
Shredded cheddar cheese

Directions

Peel and devein shrimp; set aside.

Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes. Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down sides once. Transfer mixture to another container. Repeat procedure with remaining broth mixture. Return blended mixture to Dutch oven; stir in green chiles and diced 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 turn pink. Stir into broth mixture; cook until heated, stirring occasionally (do not boil). Stir in sour cream and cilantro.

Sprinkle each serving with cheeses. Serve immediately.

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