Directions:
- In a large saucepan, saute onion and garlic in oil until tender.
- Stir in flour until blended.
- Stir in the water, cream, chili powder, bouillon, cumin, and coriander; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Cut shrimp into bite sized pieces; add to soup.
- Simmer 5 minutes longer or until shrimp turn pink.
- Gradually stir 1/2 cup hot soup into sour cream; return all to pan, stirring constantly.
- Heat through (do not boil).
- Garnish with fresh cilantro and cubed avocado, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.82 Kcal (1356 kJ) | ||
| Calories from fat | 211.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.5g | 36% | |
|---|---|---|---|
| Cholesterol | 63.62mg | 21% | |
| Sodium | 948.48mg | 40% | |
| Potassium | 206.12mg | 4% | |
| Total Carbs | 23.45g | 8% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 6.96g | 14% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 92.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 170.45 Kcal (714 kJ) | ||
| Calories from fat | 111.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.37g | 36% | |
|---|---|---|---|
| Cholesterol | 33.49mg | 21% | |
| Sodium | 499.25mg | 40% | |
| Potassium | 108.5mg | 4% | |
| Total Carbs | 12.34g | 8% | |
| Sugars | 0.6g | 5% | |
| Dietary Fiber | 0.94g | 7% | |
| Protein | 3.67g | 14% | |
| Vitamin C | 1.5mg | 5% | |
| Iron | 0.6mg | 7% | |
| Calcium | 48.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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