TEX'S SHRIMP ENCHILADA SOUP

      Title: TEX'S SHRIMP ENCHILADA SOUP
  Categories: Shrimp, Soups, Bubba gump
       Yield: 2 Quarts
  
       1 lb Unpeeled medium-size fresh p
       5 c  Chicken broth
       4 oz Tortilla chips
       2 cn (4 1/2-oz.) chopped green
            - chiles, undrained
       1 cn (10-oz.) diced tomatoes and
            - green chiles, undrained
       2 tb Butter or margarine
       1 md Onion, chopped
       2    Garlic cloves, minced
       1 c  Sour cream
     1/4 c  Chopped fresh cilantro
            Shredded mozzarella cheese
            Shredded cheddar cheese
  
   Peel and devein shrimp; set aside.
   
   Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from
   heat; let stand 10 minutes. Position knife blade in food processor
   bowl; add half of broth mixture. Process until smooth, scraping down
   sides once. Transfer mixture to another container. Repeat procedure
   with remaining broth mixture. Return blended mixture to Dutch oven;
   stir in green chiles and diced tomatoes. Set aside.
   
   Melt butter in a large skillet over medium high heat. Add shrimp,
   onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until
   shrimp turn pink. Stir into broth mixture; cook until heated,
   stirring occasionally (do not boil). Stir in sour cream and cilantro.
   Sprinkle each serving with cheeses. Serve immediately.
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