Total Time
Prep 0 mins
Cook 30 mins

From Taste of Home's Cooking for 2, Fall 2005.

Ingredients Nutrition


  1. In a large saucepan, saute onion and garlic in oil until tender.
  2. Stir in flour until blended.
  3. Stir in the water, cream, chili powder, bouillon, cumin, and coriander; bring to a boil.
  4. Reduce heat; cover and simmer for 5 minutes.
  5. Cut shrimp into bite sized pieces; add to soup.
  6. Simmer 5 minutes longer or until shrimp turn pink.
  7. Gradually stir 1/2 cup hot soup into sour cream; return all to pan, stirring constantly.
  8. Heat through (do not boil).
  9. Garnish with fresh cilantro and cubed avocado, if desired.
Most Helpful

This is the recipe of the year. I don't make things twice, but I wish I doubled this recipe at the very least. It was gone in less than a day. I used evaporated milk instead of whipping cream and put a ton of cilantro in the soup because I love it. I also used smaller shrimp instead of cutting up larger shrimp. I found this recipe in Taste of Home Award Winning Recipes 2010. Thank you for posting!!!

AmyZoe April 29, 2012

Fabulous. I doubled the recipe and subbed 2 cups of chicken stock for 1 cup of water and 2 tsp bouillon granules. I will stick with these changes. The whole family loved it. Fed 2 adults/2 kids with one serving left for lunch the next day.

Tessachef January 03, 2012

I tried this recipe because of the rave reviews. There isn't anything wrong with it. It is OK, but I don't think it's as wonderful as everyone else. Maybe it just comes down to preference.

Scrivener1 February 23, 2014