River Bar and Grill Shrimp and Chicken Tortilla Soup

2 quarts water
1 large onion
1 (14 ounce) can green chiles
2 carrots, shredded
2 green onions
2 tablespoons chili powder
2 tablespoons cumin
1 whole red pepper, diced
1 whole green pepper, diced
3 chicken breasts, diced
1 pound popcorn shrimp
2 tablespoons Herbs de Provence
1 tablespoon Louisiana hot sauce
Salt/pepper to taste
Corn tortilla chips (raw) to thicken

In a heavy soup pot, saut� the onions, peppers and green chiles until tender.

Add all of the seasonings; saut� for 2 more minutes.

Add water, carrots, chicken and shrimp, cook until chicken and shrimp are completely cooked, then slowly and separately add raw tortilla chips to the soup. Let tortilla chips dissolve before adding more.

The more tortilla chips you add, the thicker the soup will get.

Recipe from Executive Chef Rick Alabaugh of River Bar & Grill