Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Unpeeled medium-size fresh shrimp

  2. 5 cups 1185ml Chicken broth

  3. 4 oz 113g Tortilla chips

  4. 2 Chopped green chiles - (4 1/2 oz ea) - undrained

  5. 1 Diced tomatoes and green chiles - (10 oz) - undrained

  6. 2 tablespoons 30ml Butter or margarine

  7. 1 tablespoon 15ml Onion - chopped (medium)

  8. 2 Garlic cloves - minced

  9. 1 Sour cream - (8 oz)

  10. 1/4 cup 4g / 0.1oz Chopped fresh cilantro Shredded mozzarella cheese Shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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