Source:

AlbqSue

Serves/Makes:8 servings as a starter course

Ingredients

• 2 cloves garlic, minced
• 2 Tbsp (30 ml) butter or oil
• 2 tsp (10 ml) cumin
• 1 quart (950 ml) chicken stock (or 2 14 oz (392 grm). cans)
• 1 quart (950 ml) fresh or canned tomatoes w/juices, roughly chopped
• 1 cup (225 ml) commercial Picante Sauce
• 1/2 cup (125 ml) (packed) roughly chopped cilantro
• 8 oz (224 grm). mild cheddar or jack cheese - cut into 1/4" cubes
• 4 corn tortillas - cut into 2 inch by 1/2 inch strips (or substitute bagged Dorito-type corn chips)

Preparation

• Saute garlic in oil just until softened.
• Add cumin, chicken stock, tomatoes and picante sauce.
• Slow simmer 20 minutes.
• Add cilantro.
• Place tortilla strips or a handful of crushed corn chips and 1 oz (28 grm). cubed cheese in each bowl. Ladle hot soup over and serve.

Comments

Use a mild picante sauce unless you're a fire-eater - then, after considering the "heat" your guests can handle, the sky's the limit. To serve a mixed group, place some red chili flakes on the table that may be sprinkled on individual bowls to boost the heat.