Zesty Tortilla Soup

2 Tbsp. olive oil

1 cup diced onions

2 cloves garlic, minced

1 can diced tomatoes, not drained

6 cups Spicy V8 juice

1 (14.5 oz.) can chicken broth

1 tsp. cumin

4 (8-inch) tortillas, cut into 1/2-inch strips

Sliced green onions and shredded Monterey Jack cheese, for serving

Preheat oven to 375°.

In a large pot over medium heat, add oil, onions and garlic and cook until translucent. Stir in tomatoes, juice, chicken broth and cumin. Bring to boil, then reduce heat to low and simmer for 20 minutes.

In the meantime, place tortillas evenly on a baking sheet. Bake for 15 minutes, or until crisp. Remove from oven.

Serve soup topped with tortilla strips, green onions and cheese.