Title: Shrimp enchilada soup
 Categories: Tex-mex, Ethnic, Soups, Seafood
      Yield: 8 Cups
 
      5 c  Chicken broth
      4 oz Tortilla chips (3 cups)
      1 lb Unpeeled, medium-size fresh
           Shrimp
      2    (4.5-oz) cans chopped green
           Chilies
     10 oz Can diced tomatoes & green
           Chilies
      2 tb Butter or margarine
      1 md Onion; chopped
      2    Cloves garlic; minced
      1 c  Sour cream
    1/4 c  Fresh cilantro; chopped
           Shredded mozzarella cheese
           Shredded Cheddar cheese
 
  *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.