Texs Shrimp Enchilada Soup Recipe
Yield: 2 QuartsRecipe by luhu.jp
Ingredients:
1 lbs: Unpeeled medium-size fresh p,
5 cup: Chicken broth,
4 ounce: Tortilla chips,
2 can: , (4 1/2-oz.) chopped green chiles, undrained
1 can: , (10-oz.) diced tomatoes and green chiles, undrained
2 tbsp: Butter or margarine,
1 medium: Onion, chopped
2: Garlic cloves, minced
1 cup: Sour cream,
1/4 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp