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Ingredients:
1 lb unpeeled medium-size fresh p
5 cup chicken broth
4 oz tortilla chips
2 can (4 1/2-oz.) chopped green chiles,, undrained
1 can (10-oz.) diced tomatoes and green, chiles, undrained
2 tbsp butter or margarine
1 medium onion, chopped
2 garlic cloves, minced
1 cup sour cream
1/4 cup chopped fresh cilantro
1 shredded mozzarella cheese
1 shredded cheddar cheese
Instructions:
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.
Servings: 2
Never eat more than you can lift. Miss Piggy
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