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Shrimp and Chocolate Tortilla Soup Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
8 to 10 servings Servings
$ /Serving

Shrimp and Chocolate Tortilla Soup Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
8 to 10 servings Servings
$ /Serving

Ingredients

  • 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 oz) boxes chicken broth
  • 1 (14 oz) can diced tomatoes
  • 2 cups frozen whole-kernel corn
  • 2 cups crushed tortilla chips
  • 1 lb medium fresh shrimp, peeled and deveined

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product