1 c. chopped onions
4 lg. garlic cloves, minced or pressed
3 tbsp. vegetable oil
1 to 2 minced chilies (1 inch long) or to taste
1 tsp. ground cumin seeds
1/2 tsp. dried oregano
3 1/2 c. chopped fresh tomatoes
3 c. vegetable stock
1/3 c. fresh lime juice
Salt to taste
Grated Monterey Jack cheese
Tortilla chips, crumbled
Chopped fresh cilantro (opt.)

In a medium soup pot, saute the onions and garlic in the oil until the onions are translucent. Add the chilies, cumin and oregano and saute for a few more minutes. Add the chopped tomatoes and sprinkle with a little salt. Cover the pot and cook gently until the tomatoes begin to release their juices. Stir occasionally. Add the stock and simmer, covered for about 15 minutes. Add the lime juice and salt to taste.

Serve garnished with grated cheese, crumbled tortilla chips and, if desired, cilantro. Makes 6 servings. 144 calories, 2 g protein, 16 g carbohydrate, 9 g fat, 0.1 mg cholesterol, 142 mg sodium, 33 mg calcium, 1 mg iron.