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Shrimp Enchilada Soup

5 cups chicken broth
4 oz. tortilla chips (about 3 cups)
1 lb. medium shrimp, peeled and deveined
1 4-oz can chopped green chilies
1 10-oz can diced tomatoes and green chilies
2 TB butter
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups sour cream (low or nonfat is fine)
1/4 cup chopped fresh cilantro
shredded mozzarella cheese (optional)
shredded cheddar cheese (optional)

Bring chicken broth to a boil. Add chips. Remove from heat and let
stand 10 minutes.

Put in food processor or blender, process mixture and return to
pot. Stir in green chilies and tomatoes.

Meanwhile in large skillet, cook shrimp, onion, and garlic over
medium-high heat. (3 to 4 minutes) Stir shrimp mixture into broth.
Simmer over medium heat, but don't boil. Stir in sour cream and
cilantro. Sprinkle with cheese.

Makes 8 cups.

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