This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Tex's Shrimp Enchilada Soup

x

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.

How To make Tex's Shrimp Enchilada Soup's Videos

Relevant Articles

Shares

x

Categories

x

Menu