Shrimp and Chocolate Tortilla Soup

Ingredients

2 tablespoons butter

1 onion, chopped

1 red bell pepper, diced

1 1/2 tablespoons unsweetened cocoa powder

1 tablespoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground red pepper

2 (32-ounce) boxes chicken or vegetable broth

1 (14.5-ounce) can diced tomatoes

2 cups frozen whole-kernel corn

2 cups crushed tortilla chips

1 pound medium fresh shrimp, peeled and deveined

Sour cream, for garnish

In a large Dutch oven, melt butter over medium heat. Add onion, and pepper; cook for 5 minutes, stirring frequently, or until tender. Add cocoa, cumin, coriander, red pepper,  broth, diced tomatoes, and corn. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 30 minutes.

Puree the soup using an immersion blender or hand-held mixer. Add the tortilla chips and add shrimp. Place the pan on low heat, cover, and simmer the soup about 5 to 10 minutes or until the shrimp are just cooked.

Ladle the soup into serving bowls and top with a dollop of sour cream.

Serves eight

– Recipe courtesy of Paula Deen, Television Food Network