4 (8 inch) flour tortillas
1 c. diced onions
2 garlic cloves, finely chopped
2 tbsp. vegetable oil
1 tsp. cumin
48 oz. can (6 c.) spicy hot cocktail vegetable juice
14 1/2 oz. can (1 1/2 c.) whole tomatoes, chopped, undrained
14 1/2 oz. can chicken broth
1/2 c. thinly sliced green onions
4 oz. (1 c.) shredded Monterey Jack cheese

Heat oven to 375 degrees F. Stack tortillas and cut into 1/2 inch wide strips. Place in single layer on ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes or until crisp and toasted. Set aside.

In large saucepan, cook onions and garlic in vegetable oil until translucent. Add cumin, vegetable juice, tomatoes and chicken broth. Bring to a boil. Reduce heat, simmer 20 minutes to blend flavors.

Divide green onions and cheese evenly among 9 soup bowls. Ladle 1 cup soup over onions and cheese. Top with tortilla strips. 200 calories per serving. 9 servings.