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Fiesta Bowl


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  • 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)



Step 1

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.

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