Shrimp and Chocolate Tortilla Soup Recipe courtesy Paula Deen

Provided by FoodNetwork.com

Prep Time:

15 min

Inactive Prep Time:

–

Cook Time:

40 min

Level:

Easy

Serves:

8 to 10 servings

Directions

2 tablespoons butter

Ingredients

• 1 onion, chopped
• 1 red bell pepper, diced
• 1 1/2 tablespoons unsweetenedcocoa powder
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon groundred pepper
• 2 (32-ounce) boxes chicken broth
• 1 (14.5-ounce) can dicedtomatoes
• 2 cups frozen whole-kernel corn
• 2 cups crushed tortilla chips
• 1 pound medium fresh shrimp, peeled and deveined
• Sour cream, for garnish

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.