3 (13 1/4 oz.) cans chicken broth (or you can use homemade chicken stock)
1/2 c. chopped celery
1 tsp. chili powder
1 can tomatoes
1 tbsp. olive oil
3 sm. cloves minced garlic
1 tsp. chopped onion
1 tsp. chopped parsley
1 pkg. tortilla chips
1 c. grated Cheddar cheese

Combine broth, celery and chili powder in 3-quart saucepan and bring to boil over medium-high heat. Reduce heat to medium and cook until celery is tender, about 20 minutes. Heat oil in small skillet over medium heat. Saute garlic, onion and parsley until onion is tender. Add tomatoes, let saute a minute longer. Add tomato mixture to broth.

Break chips into soup and continue cooking until chips are soft. Stir in Cheddar cheese and serve immediately.

I like to boil a chicken with celery and onion and bouillon. Then use the stock and shred the chicken in the soup. Using canned broth is just a short cut for a quick soup.