Servings: 8 to 10 servings
Prep Time: 15 min
Cook Time: 40 min
2 tablespoons butter
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
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.
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.
Ladle the soup into serving bowls and top with a dollop of sour cream.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!