Shrimp Enchilada Soup

By Pebbles-2

Ingredients

• 5 C chicken broth
• 3 C tortilla chips
• 1 lb medium fresh shrimp (peeled and tails removed)
• 2 4.5 oz cans green chiles, undrained
• 1 10 oz can diced tomatoes, undrained
• 2 T butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 C sour cream
• 1/4 C chopped fresh cilantro
• Shredded cheddar and mozerella cheese

Details

Adapted from supperwithsouthernliving.blogspot.com

Preparation

Step 1

Bring chicken broth to a boil in a large dutch oven. Add chips. Leave them in boil for about 4 minutes and then remove from heat. Stir in Green chiles and tomatos.

Melt butter in a skillet over medium high heat. Add shrimp, onion and garlic. Cook, stirring constantly, 4-5 minutes until shrimp is pink.

Stir shrimp mixture into broth mixture. Cook over medium heat until thoroughly heated (do not boil).

Stir in sour cream and cilantro. Serve immediately. Top with cheese and I also added avocado.