Shrimp Enchilada Soup

5 cups chicken broth
4 cups small round tortilla chips
10 oz chopped tomatoes with green chiles
8 oz green chiles
2 Tbsp butter
1 lb medium shrimp, peeled, deveined
1 medium onion chopped
2 garlic cloves minced
8 oz sour cream
1/4 cup chopped fresh cilantro
Shredded Mozzarella and Shredded Cheddar to garnish

Bring the broth to a boil in a Dutch oven. Add the tortilla chips (use more chips for a thicker soup). Remove from the heat. Let stand for 10 minutes. Pour half the broth mixture into a foor processor container. Process until smooth, scraping down the side of the container once. Remove to a bowl. Repeat with remaining broth mixture. Return the blended mixture to the Dutch oven. Stire in the tomatoes and green chiles. Set Aside.

Melt the butter in a large skillet over medium-high heat. Add the shrimp, onion, and garlic. Cook for 3 to 4 minutes or until the shrimp turn pink, stirring constantly. Stir the shrimp mixture into the broth in the Dutch oven. Cook until heated through, stirring occasionally. Do not boil. Stir in the sour cream and cilantro. Ladle into bowls and garnish with shredded mozzarella and cheddar cheese. Serve immediately.