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.