Easy Tortilla Soup

14.5 oz. chicken broth 
1/2 tsp. ground cumin
14.5 oz. beef broth 
2 Tbsp. vegetable oil
1 medium onion - chopped 
4 corn tortillas, cut in 1/8" strips
1 cup salsa 
4 oz. Monterey jack cheese

     In a large saucepan, combine chicken and beef broths, onion, salsa, and cumin over medium heat. Bring to a boil, cover and reduce heat to low; simmer 20 minutes.

     Meanwhile, in a medium sized skillet, heat oil over medium heat. Sauté tortilla strips for 2-3 minutes, or until lightly browned on each side; drain on paper towels.

     To serve, ladle soup into serving bowls and sprinkle with tortilla strips and cheese.  Serve immediately.  Serves 6.

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Charlie Dunn
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