Shrimp Enchilada Soup
Recipe supplied by: Leona Koszyk
Ingredients
- 2 Olive oil (suggested measurement)
- 1 whole onion diced
- 2 large cloves of garlic
- 32oz vegetable broth
- 15oz can green chilis
- 10oz can green enchilada sauce
- 2 cups heavy whipping cream
- 8 oz bag of cooked salad shrimp
- 1 medium zucchini, chopped
- 2 tsp Celtic salt
- 1 tsp Pepper
- 1 T Cumin (I REALLY like cumin 😂)
- 1/2-3/4 cup of pepper jack cheese
- For garnish & flavor enhancing:
- Fresh pico de gallo
- Natural sour cream
- Fresh cilantro
- Sesame seed/garlic/Ginger blend
- Avocado 🥑
Method
- First I added olive oil to my pan (way more than 2 Tablespoons mind you 😂) Then I added the onion and cooked till clear.
- Next I added minced garlic cloves and cooked until the garlic was fragrant
- Next I added the chicken broth, enchilada sauce, chilis and all herbs except cilantro.
- Taste and see if it’s all satisfactory, if not, add little more.
- Being to a boil and then simmer on low for 10-15 minutes.
- Add the shrimp and zucchini, let it all simmer. I used frozen shrimp, so I simmered another 10 minutes to make sure the zucchini was cooked and then added the cheese and heavy whipping cream.
- Taste soup again & if needed add more Celtic salt & pepper.
- I added too much olive oil, as you can see at the top of the soup 😂, BUT I always use a good quality EVOO so it didn’t mess up the flavor at all. It was delicious!
Cooking Tips & Tricks
To serve
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- Recipe Uploaded: 18.01.2024
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