Side Pannel
Tex's Shrimp Enchilada Soup
Tex's Shrimp Enchilada Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Shellfish, Soups
Ingredients List
- 1 lb Unpeeled medium-size fresh p
- 5 c Chicken broth
- 4 oz Tortilla chips
- 2 cn (4 1/2-oz.) chopped green
- - chiles, undrained
- 1 cn (10-oz.) diced tomatoes and
- - green chiles, undrained
- 2 tb Butter or margarine
- 1 md Onion, chopped
- 2 Garlic cloves, minced
- 1 c Sour cream
- 1/4 c Chopped fresh cilantro
- Shredded mozzarella cheese
- Shredded cheddar cheese
Directions
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.
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.
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