Shrimp and Chocolate Tortilla Soup

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 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
Directions

2 tablespoons butter

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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