Tex's Shrimp Enchilada Soup

Directions

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 chiles 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.