We are a shrimp loving family, so when I saw this recipe posted on a blog I read, I knew I needed to give it a try. I made it one night this past week and it was delicious!! It was super easy to make. It took maybe 30 minutes from start to finish.
Ingredients:
5 cups chicken broth
3 cups tortilla chips
1 lb medium fresh shrimp (peeled and tails removed)
2 4.5 oz cans green chilies, undrained
1 10 oz can diced tomatoes, undrained
2 tbls butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup sour cream
1/4 cup chopped fresh cilantro
Shredded cheddar and mozzarella cheese
Bring chicken broth to a boil in a large dutch oven.
Add chips. Leave them in boil for about 4 minutes and then remove from heat. Stir in Green chilies and tomatoes.
Melt butter in a skillet over medium high heat. Add shrimp, onion and garlic. Cook, stirring constantly, 4-5 minutes until shrimp is pink.
Stir shrimp mixture into broth mixture. Cook over medium heat until thoroughly heated (do not boil).
Stir in sour cream and cilantro. Serve immediately. Top with cheese and I also added avocado.
5 cups chicken broth
3 cups tortilla chips
1 lb medium fresh shrimp (peeled and tails removed)
2 4.5 oz cans green chilies, undrained
1 10 oz can diced tomatoes, undrained
2 tbls butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup sour cream
1/4 cup chopped fresh cilantro
Shredded cheddar and mozzarella cheese
Bring chicken broth to a boil in a large dutch oven.
Add chips. Leave them in boil for about 4 minutes and then remove from heat. Stir in Green chilies and tomatoes.
Melt butter in a skillet over medium high heat. Add shrimp, onion and garlic. Cook, stirring constantly, 4-5 minutes until shrimp is pink.
Stir shrimp mixture into broth mixture. Cook over medium heat until thoroughly heated (do not boil).
Stir in sour cream and cilantro. Serve immediately. Top with cheese and I also added avocado.
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