Rock & Roll Shrimp Enchilada Soup

By Texaschef11

Ingredients

• 1 lb medium cooked Shrimp. Peel them. You can chop them if you like.
• 5 cups Chicken Broth
• 6 oz. Tortilla Chips (about 4 cups)
• 1 (12oz) can of diced Tomatoes
• 1 (4oz) can of Green Chiles, fresh ones if you want
• 2 T Butter
• 1 medium White or Sweet Onion, chopped
• 1-3 Jalapenos, finely chopped
• 3 cloves Garlic, minced
• 1 1/4 cups Sour Cream (low or nonfat will work fine
• 1/4 cup chopped fresh Cilantro
• 1 tsp Black Pepper
• 1 tsp Salt
• For Serving***
• Shredded Cheese. Mexican or Taco Blend is the best

Preparation

Step 1

1. In a pot bring chicken broth to a boil. Add chips and remove from heat. Let pot stand for 10 minutes.

2. Put broth/chip mixture in food processor or blender, blend till smooth (Use caution when blending hot liquids) and return to pot. Stir in green chilies and tomatoes. Set on LOW and let simmer. Meanwhile�

3. In a skillet cook the onion, jalapeno, and garlic in butter over medium-high heat. Saute until the onion get slightly translucent.

4. Stir shrimp & onion mixture into the pot with the broth. Simmer over low-medium heat for 10 minutes, but DO NOT boil. Stir in the sour cream and cilantro. Let it cook for 5 more minutes. It is now ready to serve

5. Put into serving bowls. Sprinkle with cheese and serve it up!

Makes about 8 cups.