Cream of Tortilla Soup

Ingredients

 * 2 14 1/2-ounce cans chicken broth
 * 1/2 cup (1/2 stick) butter
 * 1 medium Onion, diced
 * 1/2 cup diced celery
 * 2 garlic cloves, minced
 * 1 medium tomato, chopped
 * 2 tablespoons minced fresh chives
 * 1 1/2 cups crushed unsalted tortilla chips
 * 1 tablespoon all purpose flour
 * 1/4 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. Meanwhile, melt butter in heavy medium saucepan over medium heat.
 * 2) Add Onion, celery and garlic and saute until Onion is translucent, about 4 minutes.
 * 3) Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish.
 * 4) Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and saute 2 minutes. Reduce heat to low.
 * 5) Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes. Stir chicken broth into tortilla mixture.
 * 6) Cover and bring to boil. Reduce heat. Stir in whipping cream.
 * 7) Add grated Jack and Cheddar Cheese and stir mixture until Cheese is melted and well blended. Add chili powder and cumin.
 * 8) Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.)
 * 9) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.

Contributed by
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