Ingredients
1 small onion, chopped
1 tablespoon Olive Oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado and additional shrimp, optional
Directions
- In a small saucepan, sauté onion in oil until tender. Add garlic;
- cook 1 minute longer. Stir in flour until blended. Stir in the
- water, cream, chili powder, bouillon, cumin and coriander; bring to
- a boil. Reduce heat; cover and simmer for 5 minutes.
- Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes
- longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup
- into sour cream; return all to the pan, stirring constantly. Heat
- through (do not boil). Garnish with cilantro, avocado and additional
- shrimp if desired. Yield: 3 cups.
Be First to Comment