Shrimp and Chocolate Tortilla Soup

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 8 to 10 servings
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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

  1. 2 tablespoons butter
  2. 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.
  3. 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.
  4. Ladle the soup into serving bowls and top with a dollop of sour cream.
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