Categories: Soups/stews, Mexican 
      Yield: 6 servings 
  
      1 ea Onion, small; chopped               1 c  Water 
      2 ea Garlic clove; pressed               1 ts Chili powder 
      2 tb Oil                                 1 ts Cumin 
      1 c  Tomato                                   Salt; to taste 
      3 c  Chicken stock                       4 ea Tortilla, corn 
  1 1/2 c  Tomato juice                      1/2 c  Cheddar; grated 
  
  Calories     per serving: 155         Number of Servings:   6 Fat grams per 
  serving: 5            Approx. Cook Time:  1:30 
   
  Chop the tomatoes finely.  Tear the tortillas into smallish (approx. 1") 
  chunks.  In a 3- or 4-quart pan, saute onions and garlic in oil until the 
  onions are translucent.  Add tomatoes, chicken stock, tomato juice, and 
  water.  Season with chili powder, cumin, and salt to taste.  Cover and 
  simmer for 45 to 60 minutes. 
   
  Just before serving, bring liquid to a boil.  Add tortillas and cheese. 
  Cover, remove from heat, and let sit for three to five minutes. Serve 
  immediately. 
   
  ~-- Cooking Texas Style Candy Wagner & Sandra Marquez 
   
  Posted by Sam Waring. Courtesy of Fred Peters.