1 c. chopped onion
2 fresh jalapeno peppers, seeded & chopped
4 cloves garlic, minced
1/4 c. vegetable oil
2 (14 1/2 oz.) cans stewed tomatoes
2 (10 oz.) cans tomatoes & green chilies
2 (10 1/2 oz.) cans beef bouillon
2 (10 1/2 oz.) cans chicken broth, undiluted
2 (10 3/4 oz.) cans tomato soup, undiluted
3 c. water
2 tsp. ground cumin
1/2 - 1 tsp. ground red chiles
2 tbsp. chopped fresh cilantro
12 flour tortillas, cut into 1/2" strips, divided
1 c. (4 oz.) shredded Cheddar cheese

Saute first 3 ingredients in oil in a large Dutch oven until tender; add next 9 ingredients. Bring to boil; cover, reduce heat, and simmer 1 hour. Add 3/4 of tortilla strips and shredded cheese. Simmer 5 minutes. Garnish with remaining tortilla strips. 10 cups.