Tex's Shrimp Enchilada Soup
Submitted by Destri
Creamy shrimp enchilada soup thickened with blended tortilla chips, loaded with green chilies, sour cream, and cilantro. Topped with melted cheddar and mozzarella.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis soup has a trick up its sleeve, and it’s hiding in the tortilla chips.
Chicken broth gets poured over a heap of tortilla chips, left to soak, then blended smooth in the food processor. That’s your base: silky, rich, and naturally thickened without a drop of cream or a pinch of flour.
Green chilies and diced tomatoes stir into that velvety broth while butter-sautéed shrimp with onion and garlic get folded in at the end.
A swirl of sour cream and fresh cilantro finishes the pot, and shredded cheddar and mozzarella melt over each steaming bowl at the table.
It tastes like enchiladas in soup form, and that’s exactly the point.
Pro Tips
- Don’t let the soup boil after adding the shrimp and sour cream. Boiling toughens the shrimp and causes the sour cream to break and curdle.
- Blend the tortilla chip mixture in two batches as directed. Overfilling the food processor with hot liquid is a recipe for a messy kitchen.
- Use plain salted tortilla chips, not flavored ones. Lime or ranch chips will throw off the flavor balance.
- Ladle the soup into oven-safe bowls, pile on the cheese, and broil for 2 minutes if you want that bubbly, browned cheese top.
Ingredients
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.
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