Ingredients1 Tbsp. olive oil
2 medium onions, finely chopped
2 cloves garlic, chopped
1 large can whole tomatoes in juice, chopped
2 fresh jalapeno peppers, seeded and chopped
black pepper to taste
1/2 tsp. cumin
4 corn tortillas, cut into 1/8-inch strips
pinch of chili powder
5 3/4 c. chicken broth
3/4 c. Monterey Jack cheese
2 Tbsp. fresh cilantro
Directions
Heat oven to 400 degrees.
Heat oil in large skillet over medium heat. Add onion and garlic; saute until softened. Add tomatoes, peppers and seasoning; simmer for 10 minutes.
Meanwhile, sprinkle tortilla strips with chili powder. Place on baking sheet. Toast at 400 degrees until crisp, about 10 minutes.
Add broth to skillet, simmer 10 minutes. Ladle into bowls. Sprinkle with tortilla chips, cheese and cilantro.
