- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 2 cup Chicken broth
- 1 cup heavy whipping cream
- 2 tablespoon chili powder
- 1 teaspoons sodium-free chicken bouillon granules
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pound uncooked shrimp, peeled and deveined
- Soft Fresh Goat Cheese 10.5 Ounces
- Fresh cilantro, cubed avocado, cayenne pepper to taste optional
- In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer
- Stir in flour until blended. Stir in the Chicken broth, cream, chili powder, bouillon, cumin and coriander
- Bring to a boil
- Reduce heat
- Add goat cheese in small pieces and stir in until all goat cheese has liquefied
- Then cover and simmer for 5 minutes
- Cut shrimp into bite-size pieces; add to soup.
- Simmer 5 minutes longer or until shrimp turn pink
- Heat through (do not boil)
- Garnish with cilantro, avocado and cayenne pepper to taste if desired
