Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         unpeeled medium-size fresh p
   5      cups          chicken broth
   4      ounces        tortilla chips
   2      cans          chopped green -- chiles, undrained
                        -- (4 1/2-oz.)
   1      can           diced tomatoes and -- green chiles,
                        -- undrained (10-oz.)
   2      tablespoons   butter or margarine
   1      medium        onion -- chopped
   2                    garlic cloves -- minced
   1      cup           sour cream
     1/4  cup           chopped fresh cilantro
                        shredded mozzarella cheese
                        shredded cheddar cheese

Preparation:

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.