3 cloves garlic, minced or pressed
2 tsp ground cumin
1 Tbl vegetable oil
6 cups tomato juice (46-oz can)
2 cups fresh tomatoes, chopped
1/4 cup fresh lime juice (1 large lime)
3 Tbl chopped fresh cilantro (optional)
Tabasco or other hot pepper sauce or cayenne to taste
2 cups coarsely crushed tortilla chips
1 cup grated Jack cheese
In a soup pot on low heat, sauté the garlic and cumin in the oil for a minute. Be careful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice and optional cilantro. Bring to a simmer and continue to cook for several minutes. Add Tabasco to taste.
Place the tortilla chips in soup bowls, ladle soup over them and top with grated cheese.