Categories: Shrimp, Soups, Bubba gump 
      Yield: 2 quarts 
  
      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.