I N S
T R U C T I O N S
BRING
CHICKEN STOCK, whole peeled tomatoes, garlic, and the
1/4 habanero to a boil in a large pot. Reduce heat to
low and simmer for 15 minutes. Remove the habanero at
this point (or sooner), unless you like it very hot!
Transfer to a blender and puree, working in batches
if necessary, then strain and return to pot. Season
with salt and pepper to taste, and keep warm.
FOR
THE CARAMELIZED ONIONS, while the soup is simmering,
peel the onions and cut them into thin strips. Saute
over high heat with 2 tablespoons olive oil, white
wine and salt and pepper until the onions are
translucent. Turn heat down to medium or medium-low
and let caramelize, about 15 minutes. The secret is
to cook the onions very slowly so they do not brown
or crisp, but become very soft and sweet.
WHILE
THE ONIONS ARE COOKING, cut tortillas into 1/4-inch
strips. Heat 1/4 cup oil over medium-high in a saute
pan; when ready add the tortilla strips in batches
and fry until crispy, about 10-15 seconds. Remove the
strips from the oil and drain on paper towels. (These
can be made ahead if you wish.)
HEAT 1
TABLESPOON OIL, and saute the chicken over medium-high
heat. When the chicken pieces are cooked through,
about 2 minutes, add shrimp, roasted peppers and
caramelized onions.
WHEN
THE SHRIMP TURNS PINK, remove the ingredients from
the pan and place in the center of a large tureen, or
divide among individual soup bowls. Pour in the soup
stock. Garnish with sliced avocado, tortilla strips,
cilantro and lime wedges.