Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 1 red bell pepper, diced

  3. 1 1/2 tablespoons unsweetened cocoa powder

  4. 1 tablespoon ground cumin

  5. 1 teaspoon ground coriander

  6. 1/4 teaspoon ground red pepper

  7. 2 (32-ounce) boxes chicken broth

  8. 1 (14 1/2-ounce) can diced tomatoes

  9. 2 cups frozen whole-kernel corn

  10. 2 cups crushed tortilla chips

  11. 1 pound medium fresh shrimp, peeled and deveined Sour cream, for garnish

Instructions Jump to Ingredients ↑

  1. tablespoons butter In a large Dutch oven , melt butter over medium heat. Add onion, and pepper; cook for 5 minutes, stirring frequently, or until tender. Add cocoa, cumin, coriander , red pepper, chicken broth , diced tomatoes, and corn. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 30 minutes. Puree the soup using an emersion blender or hand-held mixer. Add the tortilla chips and add shrimp. Place the pan on low heat, cover, and simmer the soup about 5 to 10 minutes or until the shrimp are just cooked. Ladle the soup into serving bowls and top with a dollop of sour cream .


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