1/2 onion, chopped
2 cloves garlic, crushed
1 tbsp. olive oil
1 (16 oz.) can stewed tomatoes
1 c. water
4 c. chicken broth
1 tsp. ground cumin
1/2 tsp. pepper

Saute onions and garlic in oil until tender. Add remaining ingredients. Simmer 15 minutes. Put tortilla chips in bowl. Add soup and top with Monterey Jack cheese.