Mexican Onion Soup

• 5 medium yellow onions, thinly sliced (about 3 lbs.)
• 4 (14 1/2 ounce) cans chicken broth, divided
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 2 (14 1/2 ounce) cans beef broth
• 1 (10 ounce) can diced tomatoes and green chilies
• 2 tablespoons ground chipotle chile pepper
• 1 1/4 cups shredded monterey jack pepper cheese
• 1/3 cup chopped fresh cilantro
• Tortilla Strips
• 6 6-inch corn tortillas
• vegetable oil cooking spray
• salt

1. Combine onions, 1 cup chicken broth, minced garlic and next 3 ingredients in a Dutch oven over medium heat; cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates; increase heat to medium-high and cook, stirring often to loosen particles from bottom of pan, 15-20 minutes or until onions are caramel colored.
2. Stir in beef broth, tomatoes and green chiles, chipotle pepper and remaining chicken broth; bring to a boil over high heat; reduce heat and cook, stirring often, 15-20 minutes.
3. Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla strips and chopped cilantro.
4. Tortilla strips: cut 6 corn tortillas into 1 1/2-inch strips; coat with vegetable cooking spray; place on a baking sheet and bake at 400u0b0 for 5 minutes; stir and bake 5 more minutes or until crisp; sprinkle with salt.

yellow onions, chicken broth, garlic, ground cumin, ground coriander, oregano, beef broth, tomatoes, ground chipotle chile pepper, pepper cheese, fresh cilantro, tortilla strips, corn tortillas, vegetable oil cooking spray, salt

Taken from www.food.com/recipe/mexican-onion-soup-113606 (may not work)