"I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal. —Karen Harris, Castle Rock, Colorado..."
INGREDIENTS
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1 small onion, chopped
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 tablespoon all-purpose flour
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1 cup water
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1/2 cup heavy whipping cream
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2 teaspoons chicken bouillon granules
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1 tablespoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 pound uncooked medium shrimp, peeled and deveined
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1/2 cup sour cream
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Chopped fresh cilantro and sliced avocado, optional