* 1 cup chopped onions
* 4 large garlic cloves, minced or pressed
* 1-2 minced 1-inch long chilies, or to taste
* 1 tsp ground cumin seeds
* 3 1/2 cups chopped fresh tomatoes
* 3 cups vegetable stock
* 1/2 cup fresh lime juice
* salt to taste
* grated [vegan] Monterey Jack cheese (to taste)
* tortilla chips, crumbled
Recipe
In a medium soup pot, sauté the onions and garlic in the oil until the onions are translucent. Add the chilies and cumin and sauté a few more minutes. Add the chopped tomatoes and sprinkle with a little salt. Cover the pot and cook gently, stirring occasionally, until the tomatoes begin to release their juices. Add the stock and simmer, covered, for about 15 minutes. Add the lime juice and salt to taste. Serve topped with grated cheese and crumbled tortilla chips.