Shrimp Enchilada Soup Recipe

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Mexican Soup Recipes

Ingredients:

SOUTHERN LIVING MAY 1994

5 cup chicken broth
4 oz tortilla chips (3 cups)
1 lb unpeeled, medium-size fresh
1 shrimp
2 (4.5-oz) cans chopped green
1 chilies
10 oz can diced tomatoes & green
1 chilies
2 tbsp butter or margarine
1 medium onion, chopped
2 cloves garlic, minced
1 cup sour cream
1/4 cup fresh cilantro, chopped
1 shredded mozzarella cheese
1 shredded cheddar cheese

Instructions:

*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

Servings: 8

 

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