Shrimp Enchilada Soup



	Shrimp Enchilada Soup soups, seafood, tex-mex, ethnic ----SOUTHERN LIVING MAY 1994---- 5 cup chicken broth 4 oz tortilla chips (3 cups) 1 lb unpeeled, medium-size fresh 1 shrimp 2 (4.5-oz) cans chopped green 1 chilies 10 oz can diced tomatoes & green 1 chilies 2 tablespoon butter or margarine 1 medium onion; chopped 2 cloves garlic; minced 1 cup sour cream 1/4 cup fresh cilantro; chopped 1 shredded mozzarella cheese 1 shredded cheddar cheese Bring chicken broth to a boil in a large Dutch oven. Add tortillas chips. Remove from heat, and let stand 10 minutes. Peel shrimp, and devein, if desired. Set shrimp 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. Repeat procedure with remaining mixture. Return blended broth mixture to Dutch oven, and 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, and cook over medium heat until thoroughly heated (do not boil). Stir in sour cream and cilantro. Serve soup immediately. Sprinkle each serving with mozzarella and Cheddar cheeses. Format Norma Wrenn