Tortilla Soup

1 cup chopped onion
2 fresh jalapeno peppers, seeded and chopped
4 cloves garlic, minced
1/4 cup vegetable oil
Two 14-1/2 oz cans beef bouillon
Two 10-3/4 oz cans chicken broth, undiluted
One 46 oz can tomato juice vegetable cocktail
1 pkg Chili Seasoning
2 tbs chopped fresh cilantro
8-10 flour tortillas (9 inch diameter), cut into 1/2-inch strips
1 cup (4 oz) Shredded Cheddar cheese

Saute onion, peppers, and garlic in oil in a 6-quart stock pot or Dutch oven, until vegetables are tender; add next seven ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add tortilla strips and simmer for 10 minutes. Garnish with cheddar cheese.

Makes 15 servings

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Cajun Country -- New Iberia, Louisiana