• 1 lb. shrimp, peeled and deveined
• 3 cans chicken broth
• 1 onion, diced
• 1 cup salsa
• 2-3 cloves garlic, minced
• 3 to 4 good sized handfuls of plain tortilla chips
• 2 cans diced green chiles
• 1 cup sour cream
• 1 - 2 T. butter

In a large pan, bring broth to a boil. Add tortilla chips and turn off heat. Let stand for 10 minutes. In a skillet over medium high heat, Saute shrimp in butter with garlic and onions until shrimp is pink, around 3 to 4 minutes. Add shrimp mixture to broth. Add green chiles and salsa to broth. Heat thoroughly but do not boil. Stir in sour cream just before serving. Garnish individual bowls with grated cheddar jack cheese, cilantro, and additional tortilla chips.

• Notes from Laura:  This soup is so easy to make, it's almost embarrassing - but trust me - it ALWAYS scores rave reviews!  I make it every year when we vacation in Mexico and we're able to buy jumbo prawns cheaply.