Tomato Soup with Tortilla


8 large, ripe tomatoes
½ large onion
2 cups chicken broth
1 teaspoon Amazon Habanero Sauce
1 stalk cilantro and chopped cilantro for garnish
1 avocado
4 tablespoons sour cream
1 cup heavy cream or grated Monterey Jack cheese
2 cups nacho chips, corn chips or fried corn tortillas
Salt and pepper to taste


Makes 4 Servings

Place tomatoes and onion on a grill and cook until the skin of tomatoes turns black. (You may also broil in the oven instead.) In a food processor or blender, blend the onion and tomatoes along with a bit of chicken broth to form a very fine puree (if desired, you may also strain the mixture to remove the seeds). Pour the tomato mixture in a pot along with the remaining chicken broth, Amazon Habanero Sauce, and cilantro stalk. Let simmer over low heat for 10 minutes. Add salt and pepper to taste. Serve soup and place the remaining ingredients in separate bowls to allow each person to add his/her preferred ingredients.