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Tex’S Shrimp Enchilada Soup

Tex's Shrimp Enchilada Soup recipe image
This Tex-Mex inspired shrimp enchilada soup is a comforting bowl of warmth and flavor. The base is made by blending chicken broth with crushed tortilla chips, creating a rich, velvety texture that mimics a cream soup without the heavy cream. Juicy shrimp are sauted with onions and garlic, then folded into the spicy tomato and green chile mixture. Finished with a swirl of sour cream and fresh cilantro, its a perfect weeknight dinner that feels indulgent yet comes together in under 45 minutes. Top with shredded cheese for an extra layer of richness.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 975.0
Description
This Tex-Mex inspired shrimp enchilada soup is a comforting bowl of warmth and flavor. The base is made by blending chicken broth with crushed tortilla chips, creating a rich, velvety texture that mimics a cream soup without the heavy cream. Juicy shrimp are sauted with onions and garlic, then folded into the spicy tomato and green chile mixture. Finished with a swirl of sour cream and fresh cilantro, its a perfect weeknight dinner that feels indulgent yet comes together in under 45 minutes. Top with shredded cheese for an extra layer of richness.
Ingredients
  • 1 pound Unpeeled medium-size fresh p
  • 5 cup Chicken broth
  • 4 ounce Tortilla chips
  • 2 can (4 1/2-oz.) chopped green
  • 1 can (10-oz.) diced tomatoes and green chiles, undrained
  • 2 tablespoon Butter or margarine
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Sour cream
  • 1/4 cup Chopped fresh cilantro
  • as desired Shredded mozzarella cheese
  • as desired Shredded cheddar cheese
Directions
  1. 1
    Peel and devein the shrimp; set aside.
  2. 2
    Bring the chicken broth to a boil in a Dutch oven; add the tortilla chips.
  3. 3
    Remove from heat and let stand for 10 minutes to soften the chips.
  4. 4
    Position the knife blade in a food processor bowl; add half of the broth and chip mixture.
  5. 5
    Process until smooth, scraping down the sides once if necessary.
  6. 6
    Transfer the blended mixture to another container.
  7. 7
    Repeat the blending procedure with the remaining broth mixture.
  8. 8
    Return the blended mixture to the Dutch oven; stir in the green chiles and diced tomatoes. Set aside.
  9. 9
    Melt butter in a large skillet over medium-high heat.
  10. 10
    Add the shrimp, onion, and garlic; cook, stirring constantly, for 3 to 4 minutes or until the shrimp turn pink.
  11. 11
    Stir the shrimp mixture into the broth mixture in the Dutch oven; cook until heated through, stirring occasionally. Do not boil.
  12. 12
    Stir in the sour cream and cilantro.
  13. 13
    Sprinkle each serving with shredded mozzarella and cheddar cheeses.
  14. 14
    Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 975.0kcal
% Daily Value *
Total Fat 43.7g68%
Saturated Fat 11.5g58%
Cholesterol 267.0mg89%
Sodium 587.0mg25%
Total Carbohydrate 38.1g13%
Dietary Fiber 6.0g24%
Sugars 5.2g
Protein 88.0g176%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, enchilada, soup, tortilla chips, green chiles, cilantro, sour cream, chicken broth, mexican food, seafood soup, comfort food, spicy soup, easy dinner, weeknight meal, creamy soup
Read it online: https://www.chefs-mate.com/recipe/texs-shrimp-enchilada-soup/