| 1 | Peel and devein shrimp; set aside. |
| 2 | bring broth to a boil in a dutch oven; add tortilla chips. |
| 3 | Remove from heat; let stand 10 minutes. |
| 4 | Position knife blade in food processor bowl; add half of broth mixture. |
| 5 | Process until smooth, scraping down sides once. |
| 6 | Transfer mixture to another container. |
| 7 | Repeat procedure with remaining broth mixture. |
| 8 | Return blended mixture to dutch oven; stir in green chiles and diced tomatoes. |
| 9 | Set aside. |
| 10 | melt butter in a large skillet over medium high heat. |
| 11 | Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink. |
| 12 | Stir into broth mixture; cook until heated, stirring occasionally (do not boil). |
| 13 | Stir in sour cream and cilantro. |
| 14 | Sprinkle each serving with cheeses. |
| 15 | Serve immediately. |
