Shrimp and Chocolate Tortilla Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A flavorful and unique soup that will surprise your family
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 (14.5 oz) can diced tomatoes
2 cups frozen whole-kernel corn
2 cups crushed tortilla chips
1 lb medium fresh shrimp, peeled and deveined
sour cream, for garnish
Instructions
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 immersion 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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