Shrimp Enchilada Soup
Shrimp Tex-mex Soups Seafood
Last updated 6/12/2012 1:22:57 AM. Recipe ID 55807. Report a problem with this recipe.
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
2 (4.5-oz) cans chopped green
10 oz Can diced tomatoes & green
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.
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