Cream of Tortilla Soup

Serves: 6

2 14 1/2 oz cans chicken broth
1/4 cup butter
1 medium onion, diced
1/2 cup diced celery
2 garlic cloves, minced
1 medium tomato, chopped
2 TBS minced fresh chives
1 1/2 cups crushed unsalted tortilla chips
1 TBS all purpose flour
1/4 cup whipping cream
1 cup grated Monterey Jack cheese
1 cup grated cheddar cheese
2 tsp chili powder
2 tsp cumin
Crushed unsalted tortilla chips

Bring chicken broth to boil in small saucepan over medium high. 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 TBS chopped tomato and 1 TBS 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 TBS flour over and stir mixture for 2 minutes. Stir chicken broth into tortilla mixture. Cover 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. Ladle into bowls. Sprinkle each with some of the reserved tomato and chives and crushed tortilla chips and serve.