1 onion, chopped
1 lg. or small jalapeno peppers, seeded and chopped
2 to 3 cloves garlic, mashed
1 tbsp. oil (more if needed)
1 (1 lb.) can stewed tomatoes
4 to 6 c. chicken or beef stock (canned maybe used, or 7 to 8 bouillon cubes to 6 c. water)
1 can tomato soup
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. pepper
1/2 tsp. Worcestershire sauce
1/2 tsp. Tabasco (or to taste)
4 tortillas, cut in thin slices like noodles (halve or quarter, then cut into strips)
Grated sharp cheese

Saute onion, pepper and garlic in oil until limp. Add tomatoes, stock and tomato soup. Stir thoroughly, then add cumin, chili powder, salt, pepper, lemon pepper, Worcestershire, and Tabasco. Simmer for 1 to 1 1/2 hours, uncovered, between medium and low. The last 10 minutes of cooking, add tortillas. Sprinkle cheese in bottom of bowl. Ladle hot soup over.