SHRIMP ENCHILADA SOUP

5 cups chicken broth
4 ounces tortilla chips (3 cups)
1 pound unpeeled, medium-sized fresh shrimp
2 (4.5 oz each) cans chopped green chiles
1 (10 oz) can diced tomatoes and green chiles
2 tablespoons butter or margarine
1 medium onion, chopped
2 cloves garlic, minced
1 cup sour cream
1/4 cup chopped fresh cilantro
shredded mozzarella and cheddar cheese (for topping)

Bring chicken broth to a boil in a large Dutch oven. Add tortilla chips. Remove from heat; let stand 10 minutes.

Peel shrimp and devein. Set aside

Position knife blade in food processor bowl; pour in half of broth mixture. Process until smooth, stopping once to scrape down sides. Transfer mixture to another container and repeat procedure with remaining broth mixture.

Return blended broth mixture to a Dutch Oven; stir in green chiles and 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 turns pink.

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

Stir in sour cream and cilantro. Serve soup immediately. Sprinkle each serving with cheeses.

Servings: 6
Source: Southern Living