Tortilla Soup - cooking recipe

Ingredients

1 (14 1/2 oz.) can ready-to-use chicken broth
1 (14 1/2 oz.) can ready-to-use beef broth
1 medium onion, finely chopped
1 c. salsa
1/2 tsp. ground cumin
2 Tbsp. vegetable oil
4 corn tortillas, cut into 1/8 x 3-inch strips
1 c. (4 oz.) shredded Monterey Jack cheese

Preparation

In a large saucepan, combine the chicken and beef broth, onion, salsa and cumin over medium heat. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.