Tex's Shrimp Enchilada Soup

• 1 pound shrimp unpeeled, medium size
• 5 cups chicken broth
• 4 ounces tortilla chips
• 2 cans green chili peppers chopped, undrained, 4 1/2 ounces each
• 10 ounces tomatoes and green chilies, canned, diced, undrained
• 2 tablespoons butter or margarine
• 1 medium onions chopped
• 2 each garlic cloves minced
• 1 cup sour cream
• 1/4 cup cilantro chopped fresh
• 1 x mozzarella cheese shredded
• 1 x cheddar cheese shredded

1. Peel and devein shrimp; set aside.
2. Bring broth to a boil in a Dutch oven; add tortilla chips.
3. Remove from heat; let stand 10 minutes.
4. Position knife blade in food processor bowl; add half of broth mixture.
5. Process until smooth, scraping down sides once.
6. Transfer mixture to another container.
7. Repeat procedure with remaining broth mixture.
8. Return blended mixture to Dutch oven; stir in green chiles and diced tomatoes.
9. Set aside.
10. Melt butter in a large skillet over medium high heat.
11. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink.
12. Stir into broth mixture; cook until heated, stirring occasionally (do not boil).
13. Stir in sour cream and cilantro.
14. Sprinkle each serving with cheeses.
15. Serve immediately.

shrimp, chicken broth, tortilla chips, green chili peppers, tomatoes, butter, onions, garlic, sour cream, cilantro, mozzarella cheese, cheddar cheese

Taken from recipeland.com/recipe/v/texs-shrimp-enchilada-soup-40308 (may not work)