Heat the oil in large Dutch oven. Saute the onion until tender. Add the garlic and cook 1 more minute. Stir in the flour. Stir in stock, bouillon, chili powder, coriander, cumin and heavy cream. Bring to a boil reduce to a simmer and simmer 5 minutes.
Remove 1 cup of soup from pot and mix with sour cream. Add the mixture back to pot. Stir in the shrimp and cook until shrimp is pink about 3 minutes.