- 1 small chopped onion
- 1 Tbsp. olive oil
- 2 garlic cloves, minced
- 1 Tbsp flour
- 1 cup water
- 1/2 cup heavy whipping cream
- 2 tsp. chicken bouillon granules
- 1 Tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 lb. uncooked medium peeled shrimp
- 1/2 cup sour cream
- chopped fresh cilantro and sliced avocado (for topping)
In a saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in water, cream, bouillon and seasoning; bring to a boil.Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into bite-size pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stire in 1/2 cup hot soup. Return to pan, stirring constantly. Heat through, but do not boil! Top with cilantro and avocado.