Tuesday, March 5, 2013

Shrimp Enchilada Soup

{Original Source: Southern Living Annual Recipes 20th Anniversary}

I love shrimp and this sounded pretty good.

AND it did NOT disappoint.

This was SOOOOO good. And the great thing is - it probably took 30 minutes from start to finish.  A lot of soups need to simmer for a few hours. This you can make on the fly quickly.

5 cups chicken broth
3 cups tortilla chips
1 lb medium fresh shrimp (peeled and tails removed)
2 4.5 oz cans green chiles, undrained
1 10 oz can diced tomatos, undrained
2 tbls butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup sour cream
1/4 cup chopped fresh cilantro
Shredded cheddar and mozerella cheese

Bring chicken broth to a boil in a large dutch oven.
Add chips. Leave them in boil for about 4 minutes and then remove from heat. Stir in Green chiles and tomatos.

Melt butter in a skillet over medium high heat.  Add shrimp, onion and garlic.  Cook, stirring constantly, 4-5 minutes until shrimp is pink.

Stir shrimp mixture into broth mixture.  Cook over medium heat until thoroughly heated (do not boil).

Stir in sour cream and cilantro.  Serve immediately.  Top with cheese and I also added avocado.


  1. Hey Kelly, I am having bunko at my house next month and this sounds perfect. How many does this serve?

  2. I was also curious as to how many this would serve. Since its just my husband and I it seemed like a lot.

  3. Just made this tonight and it was wonderful! Thanks for the recipe! :)