Fiesta Shrimp Soup

This soup combines shrimp with tomatoes and onion in chicken broth, and has salsa, green chilies, and cumin for a Mexican flavor.

Ingredients:

• 1 large onion, chopped
• 3 cloves minced garlic
• 3 tablespoons olive oil
• 2 4-ounce cans chopped green chiles
• 1 15-ounce can petite diced tomatoes
• 4 cups chicken broth
• 1 cup salsa
• 1 Tbsp. Worcestershire sauce
• 1 teaspoon ground cumin
• 1/3 cup flour
• 3/4 cup water
• 1 pound cleaned shrimp
• 2/3 cup sour cream
• Cilantro to garnish
• Tortilla chips

Directions:

1. Cook garlic and onion in oil for 3 minutes; add tomatoes, chilies, broth, salsa, Worcestershire and cumin; cook on low for 20-25 minutes. 2. In bowl, mix flour and water and stir into soup slowly. Bring to a boil while constantly stirring; reduce to low for 5-10 minutes. 3. Add the cleaned shrimp; simmer just until shrimp are done (only takes a few minutes to turn pink). 4. Stir in sour cream; do not boil. Garnish with cilantro and serve with tortilla chips.

Number of Servings: 4-6

Notes from the Cook: My husband and I love Mexican food, and this is especially good in the winter when you crave a hearty soup!