And I do.
And you will, too.
Don't let all the pictures scare you.
It didn't take much time at all.
Fry half cup chopped onions, 1 chopped jalapeno (remove seeds if you don't want it too hot) a habanero pepper (if you're crazy and or you want to follow the original recipe) & 2 cloves garlic in olive oil.
Add either (14 oz can, including juice) fire-roasted tomatoes or 2 oven roasted fresh Roma tomatoes (which is what I did).See? I'm not always lazy.
Add 1 box of liquid chicken stock (4-5 cups)before or after you transfer contents from pan into pot. Add crushed coriander, salt & red chilies.
You do not have to add avocado to the soup pot. You can add it as a garnish to your bowl later. I lost my mind for a second and forgot what I was doing. Not that it hurt anything.
Cut stale (or fresh) tortillas into strips. Fortunately, it's not difficult to find stale anything in my fridge.
Deep fry or pan fry a couple of minutes.
The reason mine are red is because I fried them in oil used to fry sweet potatoes. It made the tortillas taste sweet. Which my husband (who has a huge sweet tooth) loved.
Ladle soup into bow. Squeeze some fresh lime juice into soup. Garnish with tortilla strips, avocado and Monterey Jack cheese. Yum! Believe it or not, it doesn't taste too spicy because the garnishes absorb the heat. Promise. Don't raise your eyebrows like that!
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