1 lg. onion, chopped
1 garlic clove, minced
2 (3 1/2 oz.) cans chopped green chilies, drained
1/4 + 2 tbsp. vegetable oil
1 1/2 tsp. hot chili powder
1 (16 oz.) can tomatoes, chopped (including liquid)
2 (15 oz.) cans pinto beans, drained & rinsed
6 c. chicken broth
6 corn tortillas
2 oz. sharp cheddar, diced
1/4 c. sour cream
3 tbsp. coriander

Cook onion, garlic and one can chilies in 2 tablespoons vegetable oil for 10 minutes. Stir in chili powder, add tomatoes and juice, the beans and broth. simmer for 10 minutes. While soup is simmering cut tortillas into 1/4" strips. Fry in 1/4 cup vegetable oil for 1 minute until pale golden. Drain on paper towels. Add strips to soup, simmer 3 minutes. Divide cheddar into 6 bowls. Pour soup over, serve with a dollop of sour cream, canned chilies and coriander. Makes 9 1/2 cups.