Shrimp Enchilada Soup
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. 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. 2) Pour half of mixture into food processor, and process until smooth. Remove to a bowl. Repeat with rest of mixture
  3. 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. 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. 5) Stir shrimp mixture into broth in Dutch oven. Cook until heated through, stirring occasionally; do not boil
  6. 6) Stir in 8 oz sour cream and ΒΌ c cilantro
  7. 7) Ladle into bowls and garnish with shredded mozzarella and Cheddar cheese
RECIPE BACKSTORY
Carolina Thyme