Tex's shrimp enchilada soup
Yield: 2 Quarts
Ingredients:
- 1 lb Unpeeled medium-size fresh p
- 5 c Chicken broth
- 4 oz Tortilla chips
- 2 cn (4 1/2-oz.) chopped green - chiles undrained
- 1 cn (10-oz.) diced tomatoes and - green chiles undrained
- 2 tb Butter or margarine
- 1 md Onion chopped
- 2 Garlic cloves minced
- 1 c Sour cream
- 1/4 c Chopped fresh cilantro
Instructions:
Shredded mozzarella cheese Shredded cheddar cheese 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.
