Try this Shrimp Enchilada Soup recipe, or contribute your own.
Suggest a better description*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 Posted to MM-Recipes Digest by "Robert Ellis"
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Serving Size: 1 Cup (307g) | ||
Recipe Makes: 8 Cups | ||
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Calories: 133 | ||
Calories from Fat: 107 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 24mg | 7 % | |
Sodium 664.8mg | 23 % | |
Potassium 123.3mg | 3 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.8g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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