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1 In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
2 Sprinkle flour over vegetables and combine.
3 Add chicken broth, cumin and chili powder. Bring to a simmer.
4 Add half-and-half while continuously stirring bringing soup back to a simmer.
5 Add shrimp and continue to cook until shrimp is cooked through (about four minutes).
6 Serve immediately, garnishing each bowl with chopped cilantro.
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sbjonas 1 year agoNeed to adjust the chipotle down a little - was just a bit too spicy and hid some of the other flavors. Otherwise, it was great!
sbjonas 2 years agovery good, esp with the chipotle sub