I got this recipe from a good friend at church. She called it Shrimp Enchilada Soup. I think Shrimp Tortilla soup would be more fitting. Meh, whatever. After high demand, here it is!
1 lb. Shrimp, cleaned (I got a lb. from the deli at the grocery store. I wouldn't use the small cocktail shrimp, though. Also, after making this I decided I wanted more shrimp than just the one pound because I love shrimp.)
5 c. chicken broth
4 oz. tortilla chips (roughly 3 cups)
2 Tbl. butter
1 10 oz can Rotel (I found this at Safeway in the canned tomatoes area.)
1 can small green chiles
1 cup sour cream
1/4 cup cilantro (fresh is best!)
2 cloves garlic, minced
1 medium onion, chopped
In a big pot bring the broth to a boil. Add chips, remove from heat and let stand for 10 minutes. Blend well in blender then add Rotel and green chiles. In a frying pan on medium high heat melt butter. Then add the shrimp, onion and garlic. Cook until shrimp is pink (3-4 mins.). Add to the broth mixture. Add sour cream and cilantro and heat til warm but don't boil.
Notes: I didn't have any broth but a bunch of boulion cubes so I used those. Worked great also. While the soup is sitting for the ten minutes it's a perfect time to do the shrimp. And I found that another yummy touch was sliced/cubed avocado in it was soooo good. Just an extra touch that went so well. And don't forget, this can be made with chicken as well.
Enjoy!
