SHRIMP ENCHILADA SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 5c chicken broth
  • 4c tortilla chips
  • 1 (10 oz) can chopped tomatoes with green chiles
  • 2 (4 oz) cans chopped green chiles
  • 2 T butter
  • 1 lb shrimp
  • 1 med onion, chopped
  • 2 cloves garlic
  • 8 oz sour cream
  • 1/4 c cilantro
  • shredded mozzarella and Cheddar cheese

Directions

  • 1) Bring 5c chicken broth to a boil in dutch oven. Add 4c tortilla chips. Remove from heat, and let stand for 10 minutes
  • 2) Pour half of mixture into food processor, and process until smooth. Remove to a bowl. Repeat with rest of mixture
  • 3) Return to Dutch oven, and stir in 1 (10 oz) can chopped tomatoes with green chiles, 2 (4 oz) cans chopped green chiles; set aside
  • 4) Melt 2 T butter in large skillet. Add 1 lb shrimp, 1 med onion, chopped, and 2 cloves garlic. Cook for 3-4 min, stirring constantly
  • 5) Stir shrimp mixture into broth in Dutch oven. Cook until heated through, stirring occasionally; do not boil
  • 6) Stir in 8 oz sour cream and ¼ c cilantro
  • 7) Ladle into bowls and garnish with shredded mozzarella and Cheddar cheese

Notes

Carolina Thyme

Categories: Misc. Soup/Stew  Shellfish  Soup  Stove 

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