1Large Onion, chopped

3Cloves Garlic, minced

3Tbsp Olive Oil

2(4-oz.)Cans Green Chiles, chopped

4Cups Chicken Broth

1Tbsp Worcestershire Sauce

1Tsp Ground Cumin

⅓Cup Flour

¾Cup Water

1Lb Shrimp, cleaned


In a large skillet, cook garlic and onion in oil for 3 to 4 minutes. Add chilies, broth, Worcestershire and cumin. Cook on low for 20 to 25 minutes. In a bowl, mix flour and water and stir into soup slowly. Bring to a boil while constantly stirring. Reduce to low for 5 to 10 minutes. Add cleaned shrimp. Simmer for a few minutes or until shrimp is done. If you desire, garnish with cilantro.


FromBetter Recipes Easter

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