| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
Tex-Mex |
Tex-mex, Ethnic, Soups, Seafood |
8 |
Cups |
INGREDIENTS
| 5 |
c |
Chicken broth |
| 4 |
oz |
Tortilla chips (3 cups) |
| 1 |
lb |
Unpeeled, medium-size fresh |
|
|
Shrimp |
| 2 |
|
(4.5-oz) cans chopped green |
|
|
Chilies |
| 10 |
oz |
Can diced tomatoes & green |
|
|
Chilies |
| 2 |
tb |
Butter or margarine |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Fresh cilantro; chopped |
|
|
Shredded mozzarella cheese |
|
|
Shredded Cheddar cheese |
INSTRUCTIONS
SOUTHERN LIVING MAY 1994
*Bring chicken broth to a boil in a large Dutch oven. *Add tortillas chips.
Remove from heat, and let stand 10 minutes. *Peel shrimp, and devein, if
desired. Set shrimp aside. *Position knife blade in food processor bowl;
pour in half of broth mixture. Process until smooth, stopping once to
scrape down sides. Transfer mixture to another container. Repeat procedure
with remaining mixture. *Return blended broth mixture to Dutch oven, and
stir in green chiles and 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 turns pink. *Stir
shrimp mixture into broth mixture, and cook over medium heat until
thoroughly heated (do not boil). *Stir in sour cream and cilantro. Serve
soup immediately. Sprinkle each serving with mozzarella and Cheddar
cheeses. Format Norma Wrenn
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Feb 23, 1998
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