Oklahoma Tortilla Soup
3 onions, peeled and sliced
8 cups chicken broth
1 tsp. garlic
1 can (7 oz) green chilies
20 ounces cooked chicken chunks
1 can (28 oz) whole peeled tomatoes, drained and diced corn tortilla strips
Monterey Jack Cheese
Combine onion and chicken broth.
Add garlic; cover, bring to a boil and cook over medium heat 10 minutes.
Add chilies, chicken and tomatoes and cook 10 minutes more.
Fry tortilla strips until crisp.
Place a mound of cheese in the bottom of a soup bowl; fill with hot soup.
Garnish with tortilla strips and additional cheese.