1 c. chopped yellow onion
2 cloves garlic, chopped fine
1/4 c. vegetable oil
1/2 tsp. ground red pepper
2 (16 oz.) cans stewed tomatoes
2 (10 3/4 oz.) cans tomato soup, undiluted
1 (15 oz.) can tomato sauce
2 (10 1/2 oz.) cans beef bouillon
2 (10 1/2 oz.) cans chicken bouillon or juice from boiled chicken
2 c. water
1 tsp. ground cumin
3 chicken breasts, broiled, then cubed
1/3 c. sliced black olives
12 corn tortillas, cut into 1 inch strips
2 c. grated Cheddar cheese

Saute onion and garlic in vegetable oil (in large pan) until tender. Add all other ingredients, except tortillas and cheese. Bring to a boil. Reduce heat and simmer for one hour. Add tortillas and cheese 5 minutes before serving.