MEXICAN ONION SOUP

INGREDIENTS:

• 6 large thin sliced onions
• 7 1/2 cp chicken or vegetable broth
• 1 t ground cumin
• 1/2 t ground coriander
• 1/2 t dried oregano
• 1/3 cp flour
• 2 T ground New Mexico chili
• 1 1/4 cp (5 oz) Shredded jack cheese (with jalapenos)
• Fried tortilla chips
• 1/3 cp chopped cilantro

DIRECTIONS In 6 qt pan, combine onions, 1 cp broth, cumin, coriander and oregano. Cover and cook at med-high, stirring occasionally, until most of liquid is evaporated (25-30 min). Uncover, turn heat to high and sauté until onions are a rich caramel color. Mix flour with remaining broth, add chili powder and pour into pan with onions. Simmer 20 min to blend flavors. Ladle into wide bowls and sprinkle with cheese, tortilla strips (0363), and cilantro.