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
Corn Tortillas, cut into strips and fried crispy
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.