3    Garlic cloves -- minced
16 oz Vegetable stock
2 sm Yhellow onions -- diced
1 tb Chili powder
2 tb Olive oil (opt)
1/2 tb Cumin
8 oz Canned whole green chilis
Salt & pepper
2    Fresh jalapeno chilis
Corn tortillas

In a large soup pot, saute garlic and onions in the olive oil (or a little
water) until translucent. Spread whole canned chilis out on a cutting
board and cut into thin strips. Wearing rubber gloves, cut jalapeno chilis
in half; remove and discard seedds. Dice jalapenos. Add peppers and all
remaining ingredients except spices. Bring to a boil. Add spices and
contine on low boil for 30 minutes. Reduce heat to simmer and simmer 30
minutes more. to serve, cut tortillas into thin strips, about 2×1/4″.
Ladle hot soup into bowls. garnish liberally with tortilla strips. May be
sprinled with parmesan cheese, if desired.