• Prep Time:
  • Cooking Time:
  • Serves: 2 Quarts

Tex's Shrimp Enchilada Soup

  • Recipe Submitted by on

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


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.

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