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Ingredients
- 2 tbsp butter
- 1 onion chopped
- 1 red bell pepper diced
- 1 1/2 tbsp unsweetened Cholaca
- 1 tsp ground coriander
- 1/4 tsp 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 or Mexican crema for garnish
Ingredients
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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 Cholaca, cumin, coriander, red pepper, chicken broth, diced tomatoes, and corn. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 40 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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