2 tablespoons butter
1 onion, chopped
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1 red bell pepper, seeded and diced
1½ tablespoons unsweetened cocoa powder
1 tablespoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground red pepper
2 boxes (32 ounces each) chicken broth
1 can (14.5 ounces) diced tomatoes
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.
Purée 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.
Paula Deen, Food Network