Shrimp and Chocolate Tortilla Soup

2 tablespoons butter

1 onion, chopped

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.

Serves eight.

Paula Deen, Food Network