Tortilla Soup

1 1/2 cups slice red onion
1 clove garlic minced
1 teaspoon olive oil
1/4 cup ground chilies (Mexican or California)
1 teaspoon ground cumin
6 cups vegetable broth
1 1/2 cups frozen corn
1 can (14.5 ounce) sliced or Mexican-style stewed tomatoes
5 corn tortillas (6.5 inch)
1/2 cup shredded jack cheese
Cilantro – chopped

Put the onions, garlic and oil in a large saucepan and cook over medium/high heat stirring constantly until onions are cooked through. Add chilies and cumin and stir then mix in the broth, corn and tomatoes. Cover and bring to a boil over high heat, reduce and simmer for 5 to 10 minutes to blend the flavors.

Stack the tortillas, cut in half, stack one half on the other. Slice crosswise into 1/4 inch wide strips. Place strips in bottom of soup bowls. Pour soup on top, sprinkle with cheese and cilantro.