Shrimp Enchilada Soup
| Yield: | 8 Cups |
| Categories: | Ethnic, Tex-mex, Soups, Seafood |
| SOUTHERN LIVING MAY 1994 | ||
| 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 |
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