1 tsp. oil
6 corn tortillas
1 (28 oz.) can beef broth or chicken broth
1 (28 oz.) can crushed tomatoes
1 (4 oz.) can chopped green chilies
4 limes
2 c. shredded Monterey Jack cheese
Ground pepper to taste

Cut corn tortillas into strips and lightly fry in oil. Drain on paper towels. Combine broth, tomatoes, chilies and juice of limes in saucepan. Simmer until heated throughout. In six soup bowls place tortilla strips. Then ladle soup over tortilla strips. Top with ground pepper and shredded cheese. Serve immediately.