Chop the tomatoes finely. Tear the tortillas into smallish (approx. 1") chunks. In a 3- or 4-quart pan, saute onions and garlic in oil until the onions are translucent. Add tomatoes, chicken stock, tomato juice, and water. Season with chili powder, cumin, and salt to taste. Cover and simmer for 45 to 60 minutes.
Just before serving, bring liquid to a boil. Add tortillas and cheese. Cover, remove from heat, and let sit for three to five minutes. Serve immediately.
-- Cooking Texas Style Candy Wagner & Sandra Marquez
Posted by Sam Waring. Courtesy of Fred Peters.