4 whole green chilies

2 medium-sized tomatoes

1 onion

2 cloves garlic

3 corn tortillas

¼ cup shredded cheddar cheese

2 tablespoons olive oil

1½ cups Basic Beef Broth (see recipe on page 2)

1½ cups water

1½ cups Basic Chicken Broth (see recipe on page 3)

1½ cups tomato juice

1 teaspoon ground cumin

1 teaspoon chili powder

Freshly ground black pepper

4 teaspoons Worcestershire sauce

• Roast the chilies on the grill or under the broiler, turning them a few times, until the skin is blackened. Transfer the peppers to a paper or plastic bag, seal it tightly, and set aside to steam (this makes them easier to peel).

• Meanwhile, drop the tomatoes into a pan of boiling water for about 15 seconds, until the peels just begin to split open; drain and rinse the tomatoes under cold water. Peel, seed, and dice the tomatoes. Chop the onion and mince the garlic. Cut the tortillas into ½-inch-wide strips and shred the cheese. Peel, seed, and dice the roasted chilies.

• Using a soup pot, heat the oil. Add the onion, chilies, and garlic, sautéing on medium heat for 5 minutes. Add the tomatoes, both kinds of broth, water, tomato juice, cumin, chili powder, pepper, and Worcestershire sauce. Bring to a boil, reduce to a simmer, and cook for 45 minutes.

• 4. Add the tortillas and cheese; mix well and simmer for 10 minutes.

Serves 6

Make sure you have extra tortilla chips and cheese. If you serve them on the side, your guests can add more to their liking.