Friday, May 10, 2013

Shrimp Enchilada Soup

Jana here with a soup recipe from a Southern Living cookbook!  Sometimes I wish I could capture in the picture I take how good a recipe was!  Usually if I'm not happy with my picture, I won't even post the recipe. But we liked this one too much not to share!  It has a mexican flair, but also shrimp as an ingredient. Such a good combination! 

Shrimp Enchilada Soup

5 cups chicken broth
3 cups tortilla chips
1 pound medium sized shrimp (peeled and tails removed)
2 4.5 ounce cans green chiles, undrained
1 10 ounce can diced tomatoes, undrained
2 tablespoons butter
1 medium onion, chopped
1 teaspoon minced garlic
1 cup sour cream
1/4 cup chopped fresh cilantro (or 1/2 teaspoon dried cilantro)
shredded cheese

1. Bring chicken broth to a boil in a large dutch oven.  Add chips. Leave them in to boil for about 4 minutes. Remove from heat. Stir in chiles and tomatoes.

2. Melt butter in a skillet over medium-high heat.  Add shrimp, onion, and garlic. Cook for 4-5 minutes, stirring constantly, until shrimp is pink.  Stir shrimp mixture into broth mixture.  Cook on medium heat until thoroughly heated. (do not boil)

3. Stir in sour cream and cilantro. Top with cheese, and serve.


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