Ingredients
2 T olive oil
1/3 cup diced onion
1 t minced garlic
1 jalapeño, seeds removed and minced
8 cups rich chicken stock, canned or bouillon
1 cup fresh diced tomatoes
1/2 tomato juice
2 T chili powder
1 T cumin
2 t oregano
2 T chopped cilantro
corn tortilla chips, broken
Monterey Jack cheese, grated
Preparation
Sauté first 4 ingredients in a large saucepan until onions become transparent. Add next 6 ingredients and heat to a boil. Reduce heat and simmer for 30 minutes. Add cilantro and simmer 5 minutes more. To serve: place 2 T broken corn tortilla chips in individual serving bowls. Ladle in soup. Add 1 heaping Tbsp Monterey Jack cheese.
