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.