1 c. chopped onion
4 cloves garlic, minced
1/4 c. vegetable oil
2 cans stewed tomatoes
2 cans Rotel tomatoes
2 cans beef bouillon
2 cans chicken broth, undiluted
2 cans tomato soup, undiluted
3 c. water
2 tsp. ground cumin
1/2 tsp. ground red chilies
2 tbsp. cilantro
Shredded cheddar cheese
Tortilla chips

Saute onion and garlic in oil in a large Dutch oven until tender; add next 9 ingredients and bring to a boil. Cover, reduce heat and simmer 1 hour. Crumble tortilla chips into individual bowls, add cheese and spoon soup over both when being served.