MISC 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.
