Enchilada Soup

• 3 (14 ounce) cans beef broth
• 2 (14 ounce) cans stewed tomatoes
• 1 (28 ounce) can enchilada sauce
• 3/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon dried oregano leaves
• 3/4 teaspoon pepper
• 10 corn tortillas (cut into 1/2 inch strips cooked until crisp, drain on paper towels)
• 8 ounces shredded monterey jack cheese
• 2 cups cooked chicken (optional)

1. In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
2. Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
3. (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
4. To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
5. ENJOY ~V.

beef broth, tomatoes, enchilada sauce, onion, garlic, cumin, oregano, pepper, corn tortillas, cheese, chicken

Taken from www.food.com/recipe/enchilada-soup-186079 (may not work)