Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Cans  chicken broth -- (14 1/2 ounce)
     1/2           Cup  butter -- (1/2 stick)
  1             Medium  onion -- diced
     1/2           Cup  diced celery
  2                     garlic cloves -- minced
  1             Medium  tomato -- chopped
  2        Tablespoons  minced fresh chives
  1 1/2           Cups  crushed unsalted tortilla chips
  1         Tablespoon  all purpose flour
     1/4           Cup  whipping cream
  1                Cup  grated Monterey Jack cheese (about 4
  1             ounces  )
  1                Cup  grated cheddar cheese (about 4 ounces)
  2          Teaspoons  chili powder
  2          Teaspoons  ground cumin
                        Crushed unsalted tortilla chips

Preparation:

Bring chicken broth to boil in small saucepan over medium heat. Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes. Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.

Nutritional Information:

1214 Calories (kcal); 119g Total Fat; (85% calories from fat); 16g Protein; 28g Carbohydrate; 330mg Cholesterol; 2610mg Sodium