Ingredients
1 small onion, chopped1 tablespoon olive oil2 garlic cloves, minced1 tablespoon all-purpose flour1 cup water1/2 cup heavy whipping cream1 tablespoon chili powder2 teaspoons sodium-free chicken bouillon granules1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 pound uncooked medium shrimp, peeled and deveined1/2 cup sour creamFresh cilantro, cubed avocado and additonal shrimp, optional
Preparation
In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.
