2 lbs large tomatoes, chopped
4 tablespoons vegetable oil
6 cups chicken stock or 6 cups canned chicken broth
1 tablespoon ground cumin
2 tablespoons chili powder
1 cup corn tortillas, cut in strips
1 medium onions, chopped
1 tablespoon chopped garlic
1 can enchilada sauce ( size not given)
1 tablespoon chopped cilantro
2 teaspoons chopped green chilies
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese
Saute onions in a large saucepan in oil until transparent.
Add tomatoes and cook, stirring until tomatoes are softened.
Cool and then puree in blender or food processor.
Return to pan and add rest of ingredients, except tortilla strips and cheese.
Simmer, stirring occasionally, about 30 minutes.
Add tortilla strips and heat about ten minutes.
Serve with additional tortilla chips and cheese.
Time preparation: 20 min.
Time total: 50 min.