Tex's Shrimp Enchilada Soup Recipe - Cooking Index
1 lb | 454g / 16oz | Unpeeled medium-size fresh shrimp |
5 cups | 1185ml | Chicken broth |
4 oz | 113g | Tortilla chips |
2 | Chopped green chiles - (4 1/2 oz ea) - undrained | |
1 | Diced tomatoes and green chiles - (10 oz) - undrained | |
2 tablespoons | 30ml | Butter or margarine |
1 tablespoon | 15ml | Onion - chopped (medium) |
2 | Garlic cloves - minced | |
1 | Sour cream - (8 oz) | |
1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
Shredded mozzarella cheese | ||
Shredded Cheddar cheese |
Peel and devein shrimp; set aside. Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes.
Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down sides once. Transfer mixture to another container. Repeat procedure with remaining broth mixture. Return blended mixture to Dutch oven; stir in green chilies and diced tomatoes. Set aside.
Melt butter in a large skillet over medium-high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink. Stir into broth mixture; cook until heated, stirring occasionally (do not boil). Stir in sour cream and cilantro. Sprinkle each serving with cheeses. Serve immediately.
This recipe yields 2 quarts.
Source:
The Bubba Gump Shrimp Co. Cookbook
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