Prep 5 mins
Cook 15 mins
An extremely easy soup with a kick! An elegant Southwestern bisque that satisfies.
- 1 lb shrimp (peeled, deveined, and cut into bite sized pieces)
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1⁄2 cup celery (chopped)
- 1⁄3 cup flour
- 3 cups chicken broth
- 4 ounces butter
- 2 serrano chilies (chopped)
- 1 tablespoon chili powder (preferably New Mexican)
- 1⁄2 tablespoon cumin (ground)
- 2 cups half-and-half cream
- 1⁄4 cup chopped fresh cilantro
- In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
- Sprinkle flour over vegetables and combine.
- Add chicken broth, cumin and chili powder. Bring to a simmer.
- Add half-and-half while continuously stirring bringing soup back to a simmer.
- Add shrimp and continue to cook until shrimp is cooked through (about four minutes).
- Serve immediately, garnishing each bowl with chopped cilantro.
This is a really tasty soup. Nice, thick, creamy texture, plus a little bite from the chiles and chile powder. It has the feel of a chowder, but without the potato chunks. I think that next time I'd use a seafood stock rather than chicken, but other than that, I'm very pleased with this meal. Thanks for posting!