Mexican Shrimp Bisque

This is super easy, fast and absolutely delicious, with a little kick.  Enjoy!
-1 Tbs extra virgin olive oil
-1 small onion, finely chopped
-2 garlic cloves, minced
-1 Tbs flour
-3 cup chicken broth
-1 (14.5 oz) can petite diced tomatoes with zesty jalapenos
-1/2 cup heavy cream
-1 tsp chili powder
-1/2 tsp ground cumin
-12 oz small shrimp, peeled, deveined, with tails removed
-1/2 cup sour cream
Heat oil in large saucepan.  Add the onion and cook until tender.  Stir in the garlic and cook for 1 minute.
Stir in the flour.  Mix until creamy.  Add the broth, tomatoes, cream, chili powder and cumin.  Mix very well.  Bring to a boil.  Reduce heat, cover and simmer for 5 minutes.
Add the shrimp and cook for 3 minutes.
Mix the sour cream with about 1 cup of the hot soup.  When smooth, add to the soup.  Cook for 1 more minute.
Ladle into bowls and enjoy!