Instructions: *Bring chicken broth to a boil in a large Dutch oven.
*Add tortillas chips.

Remove from heat, and let stand 10 minutes.
*Peel shrimp, and devein, if desired. Set shrimp aside.
*Position knife blade in food processor bowl; pour in half of broth mixture. Process until smooth, stopping once to scrape down sides. Transfer mixture to another container. Repeat procedure with remaining mixture.
*Return blended broth mixture to Dutch oven, and stir in green chiles and tomatoes. Set aside.
*Melt butter in a large skillet over medium-high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turns pink.
*Stir shrimp mixture into broth mixture, and cook over medium heat until thoroughly heated (do not boil).
*Stir in sour cream and cilantro. Serve soup immediately. Sprinkle each serving with mozzarella and Cheddar cheeses.

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