Mexican Shrimp Bisque

Note this recipe only yields 3 cups, so when I made it I multiplied it by 4.

Ingredients:
1 small onion
1 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp all purpose flour
1 cup water
1/2 cup heavy whipping cream
1 Tbsp chili powder
2 tsp sodium free chicken bouillon granules
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 sour cream
Fresh cilantro and cubed avocado, optional

Directions:
In a small saucepan, sauté onion in oil until tender.  Add garlic; cook for 1 minute longer.  Stir in flour until blended.  Stir in the water, cream, chili powder, bouillon, cumin, and coriander; bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Cut shrimp into bite size pieces; add to soup.  Simmer 5 minutes longer or until shrimp turn pink.  Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly.  Heat through (do not boil).  Garnish with cilantro and avocado.  (I also put corn tortilla chips in mine.)

Recipe from Taste of Home Cooking School.