Shrimp Enchilada Soup
5 cups of chicken broth
4 ounces of tortilla chips (3 cups)
1 pound of unpeeled, medium size fresh shrimp
two 4.5 ounce cans of chopped green chiles
one 10 ounce can of diced tomatoes and green chiles
2 tablespoons of butter or margarine
1 medium onion, chopped
2 cloves garlic, minced
1 cup of sour cream
1/4 cup of chopped fresh cilantro
Shredded mozzarella cheese
Shredded Cheddar cheese
Bring chicken broth to a boil in a large Dutch oven.
Add tortilla 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; 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 turn pink.
Stir shrimp mixture into broth mixture; 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. Yield: 2 quarts |
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