Ingredients
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2 tablespoons unsalted butter
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1 large red onion, finely chopped
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4 garlic cloves, minced
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2 large ripe tomatoes, cored and chopped
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1 ripe avocado
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2 cups half-and-half (or heavy cream if you prefer)
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1 cup chicken stock
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fresh cilantro
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salt and pepper
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1 cup grated sharp cheddar cheese
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4 jalapenos, seeded and finely chopped
Instructions
- Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
- Stir in tomatoes and cook for another 7 minutes (should be saucy).
- Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
- Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
- Simmer for 5 minutes, stirring occasionally.
- Do not boil!
- Remove from heat and stir in cheese.
- Adjust salt and pepper as needed.