YUMMO, in any language

I'm going to skip the gritching about the weather (despite the fact that I'm sitting here watching what feels like this winter's 6,000th inch of snow falling outside). Instead, I'm going to share another recipe that's perfect for a day like today. Or any day, really. Rachael Ray calls it "making any night Cinco de Mayo." I know, I heard how some of you have highly sensitive gag reflexes when it comes to Rachael. Forget I mentioned her and don't let your feelings interfere with the chance to savor a little bit of heaven. Or as our friends south of the border (whom the pesky republicans are all fired up to keep on their own side of a very large fence) might say, "un poco cielo."

Shrimp Fajita-Tortilla Soup (you can use chicken instead...but why?)

2 tbsp. Extra Virgin Olive Oil (EVOO)
1 1/2 lbs. peeled, deveined shrimp, tails removed
1 tbsp. ground coriander
2 tbsp. fresh thyme leaves, chopped (or dried thyme to taste)
Salt and black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, seeded, quartered, and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28oz) can diced fire-roasted tomatoes
1 quart (4 cups) chicken stock
1 bag white corn tortilla chips
1 c. shredded pepper jack (plus more to pass at the table)
1 ripe avocado
Juice of 1 lime
4 scallions, chopped
A handful of fresh cilantro, chopped

1. In a large skillet heat the EVOO over medium-high to high heat. Add shrimp, season with coriander, thyme, salt and pepper and cook for 3-4 minutes. Remove shrimp from pan and set aside to keep from overcooking. (If you're silly enough to use chicken, you can keep it in for the duration.)
2. Add onions, bell pepper, and jalapeno to the pan, season with more salt and pepper, and cook for 6-7 minutes, stirring frequently. Veggies should be charred at the edges but still a bit crispy.
3. Add the tomatoes and stock and heat through. Return shrimp to pan just before dishing up to reheat briefly.
4. While the soup is working, lightly crush some tortilla chips and put in bottom of soup bowls. Top the chips with shredded cheese.
5. Peel and dice the avocado and toss it with the lime juice.
6. To serve, ladle the soup over the chips and cheese and garnish each serving with avocado, scallions, and cilantro. Pass some extra cheese for those who want it.