TORTILLA SOUP III

• 1 onion, chopped
• 1 lg. or small jalapeno peppers, seeded and chopped
• 2 to 3 cloves garlic, mashed
• 1 tbsp. oil (more if needed)
• 1 (1 lb.) can stewed tomatoes
• 4 to 6 c. chicken or beef stock (canned maybe used, or 7 to 8 bouillon cubes to 6 c. water)
• 1 can tomato soup
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. salt1 tsp. pepper
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Tabasco (or to taste
)
• 4 tortillas, cut in thin slices like noodles (halve or quarter, then cut into strips)
• Grated sharp cheese