Shrimp and Chocolate Tortilla Soup (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 onion, chopped |
1 red bell pepper, diced |
1 1/2 tablespoons unsweetened cocoa powder |
1 tablespoon ground cumin |
1 teaspoon ground coriander |
1/4 teaspoon ground red pepper |
2 (32-ounce) boxes chicken broth |
1 (14.5-ounce) can diced tomatoes |
2 cups frozen whole-kernel corn |
2 cups crushed tortilla chips |
1 pound medium fresh shrimp, peeled and deveined |
sour cream, for garnish |
Directions:
1. 2 tablespoons butter
2. In a large Dutch oven, melt butter over medium heat. Add onion, and pepper; cook for 5 minutes, stirring frequently, or until tender. Add cocoa, cumin, coriander, red pepper, chicken broth, diced tomatoes, and corn. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 30 minutes.
3. Puree the soup using an emersion blender or hand-held mixer. Add the tortilla chips and add shrimp. Place the pan on low heat, cover, and simmer the soup about 5 to 10 minutes or until the shrimp are just cooked.
4. Ladle the soup into serving bowls and top with a dollop of sour cream.
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