Tortilla Soup

1 small onion, finely chopped
2 - 4 cloves garlic, minced
6 c. chicken broth
2 14 oz. can chopped tomatoes
1 14 oz. can chopped green chilies
3 T. chopped fresh cilantro
½ - 1 t. ground cumin
Salt & pepper to taste
1 t. sugar
Juice of 2 limes
½ - 1 c. shredded cooked chicken
½ - 1 c. shredded Monterey Jack cheese
Tortilla chips
Cilantro sprigs for garnish

In saucepan, combine onion, garlic and broth. Bring to a boil. Reduce heat and simmer 10 minutes. Add all remaining ingredients, except cheese, tortilla chips and cilantro sprigs. Stir mixture well, cover and simmer about 30 minutes more. If liquid cooks down too much, add water to bring up to 8 cups. When ready to serve, warm bowls and bring soup almost to a boil. Put a tablespoon of cheese and handful of broken tortilla chips in each bowl. Fill bowls with very hot soup. Arrange sprigs of cilantro on top of soup for garnish.

This can also simmer all day in a crock pot.