2 tbsp cooking oil
2 Cups Chopped Onions
2 tsp Garlic
2 tsp Ground Cumin
1/2 tsp Habanero Powder (or more to taste)
3 Cups Crushed Canned Tomatoes
2 Quarts Chicken Stock (or Water)
16 Corn Tortillas
Salt and Pepper to taste
Suggested Toppings
Cooked Chicken
Chopped Avocado
Corn Tortillas, cut into strips and fried crispy
Queso Fresco
Sauté onions and garlic in oil until soft (about 2 minutes)
Add cumin and habanero powder, and cook for another 30 seconds, just enough to release the oils from the spices.
Add tomatoes and chicken stock (or water), and bring to a simmer.
Add tortillas, stirring to incorporate them, and cook for about 5 minutes.
Remove from heat, and using an immersion blender, purée soup.
Serve in bowls with choices of toppings.
