1/2 c. onion, chopped
1 clove garlic, minced
1 tbsp. butter
3 1/2 c. chicken broth
1 (14 1/2 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (4 oz.) can green chili peppers, diced
1/4 c. parsley, chopped
1 tsp. dried oregano
6 flour tortillas
Oil
1 c. (4 oz.) shredded Monterey Jack cheese

In a 3 quart saucepan, cook onion and garlic in butter until tender but not brown. Stir in chicken broth, undrained tomatoes, tomato sauce, chili peppers, parsley and oregano. Bring to a boil, reduce heat, and simmer, covered for 20 minutes. Meanwhile, cut tortillas in half, then cut crosswise into 1/2 inch wide strips. In a heavy skillet heat 1/2 inch oil. Fry strips in hot oil, about half at a time, for 40 to 45 seconds, or until crisp and light brown. Drain on paper towels. Divide fried tortilla strips and cheese among soup bowls. Ladle soup over strips and cheese. Serve immediately. Makes 6 to 8 side dish servings.