Neiman Marcus' Tortilla Soup Con Queso

• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cups onions, diced
• 1 tablespoon garlic, finely minced
• 1 tablespoon jalapeno chile, seeded and minced
• 2 teaspoons cumin, ground
• 3/4 cup flour, all purpose
• 2 quarts chicken broth or 2 quarts vegetarian broth
• 1 / 2 cups tomatoes, crushed (canned)
• 1/2 cup salsa, picante -style, mild (to taste)
• 2 cups cream, heavy
• 3 cups cheese, grated monterey jack
• tortilla chips, for garnish (amount to taste) (optional)

1. Place the butter and oil in a large saucepan set over medium heat, add the onions, garlic, jalapeno and cumin; saute about 4 minutes, until onions are translucent.
2. Turn the heat to low, stir in the flour, cook for a minute longer.
3. Add the broth (chicken or vegetarian) and stir with a wire wisk until smooth.
4. Add the tomatoes and salsa, cover the pan, and simmer for about 30 minutes.
5. Just before serving, add the cream and bring the soup to boiling.
6. Turn off the heat and add the cheese, stir until it's melted.
7. Ladle into warm bowls, sprinkle with crushed tortilla chips and garnish with more cheese, if desired.

butter, olive oil, onions, garlic, jalapeno chile, cumin, flour, chicken broth, tomatoes, salsa, cream, cheese, tortilla chips

Taken from www.food.com/recipe/neiman-marcus-tortilla-soup-con-queso-371842 (may not work)