Tomato Tortilla Soup

• 2 tablespoons olive oil
• 2 large white onions, chopped
• 3 cups chopped celery
• 8 cloves garlic, minced
• 2 tablespoons jalapenos, chopped and seeded
• 2 tablespoons ground cumin
• 6 cups chicken stock
• 1 (15 ounce) can tomato sauce
• 1 12 cups cilantro
• 4 cups tortilla chips (broken but not crushed)
• shredded monterey jack cheese (for garnish) (optional)
• lime wedge

1. Heat oil in a large dutch oven over medium high heat.
2. Add onions and celery and saute about 15 minutes until onions are tender and golden.
3. Add garlic and jalepenos and saute 2 more minutes.
4. Add cumin and saute 1 more minute.
5. Add chicken stock, tomato and 1 cup cilantro; simmer 20 minutes.
6. Stir in chips and simmer until chips are very soft about 10 minutes.
7. Cool slightly.
8. Working in batches, puree soup in blender until smooth (or you can use handheld stick blender in pot).
9. Return to pot and bring to simmer.
10. (If too thick, add more broth).
11. Season with salt and pepper, garnish with cheese and remaining cilantro, and serve with a lime wedge.

olive oil, white onions, celery, garlic, jalapenos, ground cumin, chicken stock, tomato sauce, cilantro, tortilla chips, cheese, lime wedge

Taken from www.food.com/recipe/tomato-tortilla-soup-60491 (may not work)