You can adjust the heat level by adding or subtracting the number of peppers used. Be warned! This soup "festers" and will be spicier after being in the fridge overnight!
1/2 T. unsalted butter
5 jalapeno peppers, seeded and minced
2 T. garlic, minced
3/4 cup red onion, finely chopped
1 avocado, peeled and diced
4 Roma tomatoes, diced
8 cups heavy cream (use the highest fat content available)
freshly ground black pepper
1 bunch cilantro, stemmed and chopped
In a large stockpot, heat the butter over medium heat. Saute 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 until liquid is reduced by 1/3. Stir often to prevent scorching or sticking.
Season with salt and pepper. Just before serving, add the cilantro, reserving about 1 t. per serving for garnish. Sprinkle with the reserved chopped cilantro and tortilla chips.