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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 tablespoon all-purpose flour |
1 cup water |
1/2 cup heavy whipping cream |
1 tablespoon chili powder |
2 teaspoons chicken bouillon granules |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 lb uncooked medium shrimp, peeled & deveined |
1/2 cup sour cream |
fresh cilantro (for garnish) (optional) |
cubed avocado (for garnish) (optional) |
Directions:
1. In a large saucepan, saute onion and garlic in oil until tender.
2. Stir in flour until blended.
3. Stir in the water, cream, chili powder, bouillon, cumin, and coriander; bring to a boil.
4. Reduce heat; cover and simmer for 5 minutes.
5. Cut shrimp into bite sized pieces; add to soup.
6. Simmer 5 minutes longer or until shrimp turn pink.
7. Gradually stir 1/2 cup hot soup into sour cream; return all to pan, stirring constantly.
8. Heat through (do not boil).
9. Garnish with fresh cilantro and cubed avocado, if desired.
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