Shrimp Enchilada Soup

Categories: Tex-mex | Ethnic | Soups | Seafood

Serves: 8 Cups

Ingredients:

--------------------------SOUTHERN LIVING MAY 1994--------------------------
5 c Chicken broth
4 oz Tortilla chips (3 cups)
1 lb Unpeeled, medium-size fresh
Shrimp
2 (4.5-oz) cans chopped green
Chilies
10 oz Can diced tomatoes & green
Chilies
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

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
Posted to MM-Recipes Digest by "Robert Ellis" on
Feb 23, 1998

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