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