Tex's Shrimp Enchilada Soup

1 lb Unpeeled medium-size fresh p

5 c Chicken broth

4 oz Tortilla chips

2 cn (4 1/2-oz.) chopped green

- chiles, undrained 1 cn (10-oz.) diced tomatoes and

- green chiles, undrained 2 tb Butter or margarine

1 md Onion, chopped

2 Garlic cloves, minced

1 c Sour cream

1/4 c Chopped fresh cilantro

Shredded mozzarella cheese Shredded cheddar cheese Peel and devein shrimp; set aside. Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes. Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down sides once. Transfer mixture to another container. Repeat procedure with remaining broth mixture. Return blended mixture to Dutch oven; stir in green chiles and diced tomatoes. Set aside. Melt butter in a large skillet over medium high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink. Stir into broth mixture; cook until heated, stirring occasionally (do not boil). Stir in sour cream and cilantro. Sprinkle each serving with cheeses. Serve immediately.