Ingredients
1 small onion, chopped1 tablespoon olive oil2 garlic cloves, minced1 tablespoon all-purpose flour1 cup water1/2 cup heavy whipping cream2 teaspoons chicken bouillon granules1 tablespoon chili powder1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 pound uncooked medium shrimp, peeled and deveined1/2 cup sour creamOptional: Chopped fresh cilantro and sliced avocado
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, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.
