1 (14 1/2 oz.) can ready-to-use chicken broth
1 (14 1/2 oz.) can ready-to-use beef broth
1 medium onion, finely chopped
1 c. salsa
1/2 tsp. ground cumin
2 tbsp. vegetable oil
4 corn tortillas, cut into 1/8 x 3-inch strips
1 c. (4 oz.) shredded Monterey Jack cheese

In a large saucepan, combine the chicken and beef broth, onion, salsa and cumin over medium heat. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.

Meanwhile, in a medium skillet, heat the oil over medium heat. Sauté the tortilla strips for 2 to 3 minutes or until lightly browned, turning to brown both sides. Drain on paper towels. Serve, ladle soup into bowls and sprinkle with tortilla strips and cheese.