Mexican Onion Soup - cooking recipe

Ingredients

5 medium yellow onions, thinly sliced (about 3 lbs.)
4 (14 1/2 ounce) cans chicken broth, divided
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
2 (14 1/2 ounce) cans beef broth
1 (10 ounce) can diced tomatoes and green chilies
2 tablespoons ground chipotle chile pepper
1 1/4 cups shredded monterey jack pepper cheese
1/3 cup chopped fresh cilantro
Tortilla Strips
6 6-inch corn tortillas
vegetable oil cooking spray
salt

Preparation

Combine onions, 1 cup chicken broth, minced garlic and next 3 ingredients in a Dutch oven over medium heat; cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates; increase heat to medium-high and cook, stirring often to loosen particles from bottom of pan, 15-20 minutes or until onions are caramel colored.
Stir in beef broth, tomatoes and green chiles, chipotle pepper and remaining chicken broth; bring to a boil over high heat; reduce heat and cook, stirring often, 15-20 minutes.
Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla strips and chopped cilantro.
Tortilla strips: cut 6 corn tortillas into 1 1/2-inch strips; coat with vegetable cooking spray; place on a baking sheet and bake at 400\u00b0 for 5 minutes; stir and bake 5 more minutes or until crisp; sprinkle with salt.