1 sm. onion, chopped
1 sm. fresh jalapeno pepper, seeded and chopped
2 cloves garlic, minced
2 lbs. stew meat
2 tbsp. vegetable oil
1 (16 oz.) can stewed tomatoes
1 (10 oz.) can tomatoes and green chilies
1 (10 3/4 oz.) can beef bouillon
1 (10 3/4 oz.) can chicken broth
1 (10 3/4 oz.) can tomato soup
1 1/2 c. water
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1 tbsp. fresh cilantro
6 corn tortillas, cut into 1/2-inch strips
1/2 c. grated cheddar cheese

Saute onion, jalapeno, garlic, and stew meat in oil. Add tomatoes, soups, water, and seasonings. Bring to a boil. Lower heat; simmer, covered, 1 hour.