Directions:
- 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, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.26 Kcal (1827 kJ) | ||
| Calories from fat | 280.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.12g | 48% | |
|---|---|---|---|
| Cholesterol | 84.66mg | 28% | |
| Sodium | 946.12mg | 39% | |
| Potassium | 263.06mg | 6% | |
| Total Carbs | 32.75g | 11% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 8.99g | 18% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 1.5mg | 8% | |
| Calcium | 119.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 172.23 Kcal (721 kJ) | ||
| Calories from fat | 110.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 48% | |
|---|---|---|---|
| Cholesterol | 33.42mg | 28% | |
| Sodium | 373.52mg | 39% | |
| Potassium | 103.85mg | 6% | |
| Total Carbs | 12.93g | 11% | |
| Sugars | 0.72g | 7% | |
| Dietary Fiber | 0.89g | 9% | |
| Protein | 3.55g | 18% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 0.6mg | 8% | |
| Calcium | 47mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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