Another quick weeknight meal that tastes like you spent all day on it!
1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp all-purpose flour
1 cup water
1/2 cup heavy whipping cream
2 tsp chicken bouillon granules
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 lb uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Chopped fresh cilantro and sliced avocado, optional
In a small saucepan, saute onion in oil until tender. Add garlic; cook one minute longer. Stir in flour until blended. Stir in water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into bite-size 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 but do not boil. Top with cilantro and avocado, if desired.
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