Mexican Shrimp Bisque

1 small onion, chopped

1 Tbsp. olive oil

2 cloves minced garlic

1 Tbsp. flour

1 c. water

½ c. heavy whipping cream

2 tsp. chicken bouillon granules

1 Tbsp. chili powder

½ tsp. cumin

½ tsp. coriander

½ lb. medium cooked shrimp peeled & deveined

½ c. sour cream

Chopped fresh cilantro, optional Sliced avocado

In small saucepan, sauté onion & oil until tender. Add garlic. Cook 1 minute longer. Stir in flour until blended. Stir in water, cream, bouillon & seasonings. Bring to boil. Reduce heat, cover, simmer 5 minutes. Cut shrimp into bite size pieces. Add to soup, simmer 5-10 minutes or until shrimp are pink. Gradually stir in sour cream. Stir constantly. Heat through. Top with cilantro & avocado, if desired.