Shrimp and Chocolate Tortilla Soup

• 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

1. 2 tablespoons butter
2. In a large Dutch oven, melt butter over medium heat.
3. Add onion, and pepper; cook for 5 minutes, stirring frequently, or until tender.
4. Add cocoa, cumin, coriander, red pepper, chicken broth, diced tomatoes, and corn.
5. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 30 minutes.
6. Puree the soup using an emersion blender or hand-held mixer.
7. Add the tortilla chips and add shrimp.
8. Place the pan on low heat, cover, and simmer the soup about 5 to 10 minutes or until the shrimp are just cooked.
9. Ladle the soup into serving bowls and top with a dollop of sour cream.

onion, red bell pepper, cocoa, ground cumin, ground coriander, ground red pepper, chicken broth, tomatoes, corn, tortilla chips, fresh shrimp, sour cream

Taken from www.foodnetwork.com/recipes/paula-deen/shrimp-and-chocolate-tortilla-soup-recipe.html (may not work)