Ingredients
2 Cups Water
1/2 Teaspoon Chicken and Tomato Boullion
1-2 Teaspoons Apple Cider Vinegar
1/2 Serrano Chile, Minced
1-3 Tablespoons Tapatio Hot Sauce
1/2 Tablespoon Cilantro, Chopped
1-2 Tablespoons Taco Seasoning (home made is best - onion powder, garlic powder, paprika, cumin, coriander, oregano)
1 Teaspoon Avocado, Chopped
1/2 Tablespoon Sour Cream
1/4 Cup Cabbage, Shredded
1/2 Ounce Cream Cheese, broken up
1 Tablespoon Avocado Oil or Butter
1/4 Ounce Monterrey or Pepper Jack Cheese, thinly siced into slivers reminiscent of tortilla strips
Directions
Heat pan
Melt butter or heat oil
Add in spices (not boullion) and lightly toast (30 seconds or so, do not burn)
Add in water, chile, tapatio and boullion
Simmer until chile is slightly cooked through
Place cheese on a plate and microwave for 30-60 seconds until crispy. No microwave? You can do this in a hot dry nonstick pan or in the oven or toaster oven. Just get them crispy!
In a bowl place remaining ingredients
Serve broth over the fresh ingredients topped with the cheese crisps.
Enjoy!