½ tbsp unsalted butter
5 jalapeno peppers, seeded and minced.
2 tbsp garlic, minced
¾ cup red onion, finely chopped
1 avocado, peeled and diced
4 roma tomatoes, diced
8 cups heavy cream
Freshly ground black pepper
1 bunch cilantro, stemmed and chopped
In a large stockpot, heat the butter over medium heat. Sauté the jalapenos, onions, and garlic for about 10 minutes, or until the onions are translucent and the peppers turn soft. Remove from the heat and add the avocado, tomatoes and cream.
Lower the heat, then return the pot to heat, stirring constantly so the cream doesn’t separate. Slowly bring the soup back to a simmer, cooking to reduce by about 30%, stirring often to prevent scorching or sticking. Season with salt and pepper.
Just before serving, add the cilantro, reserving about 1 tsp per serving for garnish. Sprinkle with the reserved cilantro and tortilla chips.
**Provided By: Riata Restaurant – Fort Worth**