INGREDIENTS

INSTRUCTIONS

Bring chicken broth to boil in small saucepan over medium heat.
Meanwhile, melt butter in heavy medium saucepan over medium heat. Add
onion, celery and garlic and saute until onion is translucent, about 4
minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives
for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla
chips to saucepan and saute 2 minutes. Reduce heat to low. Sprinkle 1
tablespoon flour over and stir mixture for 2 minutes.  Stir chicken
broth into tortilla mixture. Cover and bring to boil.  Reduce heat.
Stir in whipping cream. Add grated Jack and cheddar  cheese and stir
mixture until cheese is melted and well blended. Add  chili powder and
cumin. Season to taste with salt and pepper. (Can be  prepared 1 day
ahead. Cover tightly and refrigerate. Rewarm soup over  low heat,
stirring frequently.) Ladle into bowls. Sprinkle each with  some of
reserved tomato and chives and crushed tortilla chips and  serve.
Serves 6.  Bon Appetit November 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3952
Calories From Fat: 2305
Total Fat: 268.6g
Cholesterol: 544.8mg
Sodium: 4276.5mg
Potassium: 2231.8mg
Carbohydrates: 325.6g
Fiber: 36.3g
Sugar: 12.8g
Protein: 107.6g