Crisp fall weather is here. Time to warm up with a tasty bowl of soup.

• 9 cups chicken broth
• 6 cloves roasted garlic
• 1/2 cup chopped tomatoes
• 1 yellow onion
• 2 fresh jalapeno peppers, sliced into rings
• 1 teaspoon dried oregano
• 2 cups shredded, cooked chicken meat
• 1 lime, juiced
• 6 (6-inch) corn tortillas, cut into strips and toasted for garnish

In heavy pot, bring the stock to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stock. Simmer uncovered for 30 minutes. Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, and lime juice to soup, and simmer until chicken is heated. Place toasted tortilla strips in each bowl and pour soup over strips. Garnish with crumbled Monterey Jack cheese.

Serves 6