Saut onion, garlic, and jalape os in 2 tablespoons butter over medium heat until translucent. Allow the veggies to chill.
Transfer contents to a different container and repeat process with the other half.
4 corn tortillas 1 cup corn oil Cut the tortillas into thin strips and fry in the corn oil over medium-high heat until golden and crisp. Slice the reserved avocado halves lengthwise. Pour the soup into bowls. Place 3 slices of avocado in the center. Top with cumin sour cream and top that with tortilla strips.