1 sm. onion, chopped
2 garlic cloves, mashed
1 (4 oz.) can green chilies, diced
2 tbsp. oil
1 (8 oz.) can stewed tomatoes
2 c. chicken broth
1 c. beef bouillon
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. chili powder
1 tsp. salt
1 tsp. pepper
2 tsp. Worcestershire sauce
1 c. Monterey Jack or Cheddar cheese, grated
4 corn tortillas
Oil for frying tortillas

Using a medium saucepan, saute onion, garlic and green chilies in oil until soft. Add tomatoes, chicken broth and beef bouillon. Mix in spices and simmer for 1 hour. Cut tortillas into quarters, then into 1/2-inch strips. Fry strips in hot oil until crisp and drain. Add fried tortilla strips to soup and simmer for 10 minutes. Ladle into bowls and top with shredded cheese.

VARIATION: If using ovenproof bowls for soup, place bowls under broiler for 4 to 5 minutes to melt cheese. You can also add chunks of chicken to soup, if desired.