Zesty Tortilla Soup

• 1 large package tortilla chips
• 1 cup diced onions
• 2 garlic cloves, mashed
• 2 Tablespoons oil
• 1 teaspoon cumin
• 48-oz. can (6 cups) spicy hot cocktail vegetable juice {or tomato juice spiked with Tabasco or cayenne - to taste)
• 14 1/2-oz. can chicken broth
• 1/2 cup thinly sliced green onions
• 2-4 skinless, boneless chicken breasts, cubed
• Shredded or cubed Monterey Jack Cheese, either regular or pepper jack
• Fresh Cilantro
• Sour Cream (optional)

Instructions:
In a large saucepan, cook onions and garlic in oil until translucent. Add cumin, vegetable juice, tomatoes, chicken broth and chicken chunks and bring to a boil. Reduce heat, and simmer until chicken is cooked through, cut to test. Divide green onions into 6 - 9 bowls. Top with a handful of cheese. Ladle soup over the top into bowls. Top with tortilla strips, cilantro and a spoonful or two of sour cream, if desired.