Cream of Tortilla Soup

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 2 x 14½-ounce cans chicken broth
 * ½ cup (½ stick) butter
 * 1 medium onion, diced
 * ½ cup diced celery
 * 2 garlic cloves, minced
 * 1 medium tomato, chopped
 * 2 tablespoons minced fresh chives
 * 1½ cups crushed unsalted tortilla chips
 * 1 tablespoon all purpose flour
 * ¼ cup whipping cream
 * 1 cup grated Monterey jack cheese (about 4 ounces)
 * 1 cup grated cheddar cheese (about 4 ounces)
 * 2 teaspoons chili powder
 * 2 teaspoons ground cumin
 * crushed unsalted tortilla chips

Directions

 * 1) Bring chicken broth to boil in small saucepan over medium heat.
 * 2) Meanwhile, melt butter in heavy medium saucepan over medium heat.
 * 3) Add onion, celery and garlic and saute until onion is translucent, about 4 minutes.
 * 4) Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish.
 * 5) Add remaining tomato, chives and 1½ cups tortilla chips to saucepan and saute 2 minutes.
 * 6) Reduce heat to low.
 * 7) Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
 * 8) Stir chicken broth into tortilla mixture.
 * 9) Cover and bring to boil.
 * 10) Reduce heat.
 * 11) Stir in whipping cream.
 * 12) Add grated jack and cheddar cheese and stir mixture until cheese is melted and well blended.
 * 13) Add chili powder and cumin.
 * 14) Season to taste with salt and pepper (Can be prepared 1 day ahead, Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently).
 * 15) Ladle into bowls.
 * 16) Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.