Tortilla Soup

• 6 corn tortillas
• 2 cups vegetable broth
• 2 cups water
• 1 onion, chopped
• 1 clove garlic, minced
• 3 carrots, cut into 1" strips
• 2 stalks celery, sliced
• 1 can (4 oz.) diced green chiles
• 1/8 t. ground cumin
• 1/2 t. oregano
• 1/4 cup chopped cilantro
• salt & pepper to taste
• 1/2 cup shredded jack cheese

Cut tortillas into thin strips and bake on a cookie sheet in a 400 degree oven until crisp. In a saucepan, combine vegetable broth, water, vegetables and seasonings and simmer for 30 minutes. When ready to serve, place equal amounts of tortilla strips in bottom of each bowl and ladle soup over top. Garnish with cheese. Serves 6.