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Azteca Soup

2 (8 oz.) cans tomato sauce
2 c. water
2 beef bouillon cubes (or 2 tsp. granulated beef bouillon)
2 tbsp. diced green chilies (or more, if you like)
4 oz. Longhorn cheese, diced
Tortilla chips, roughly crushed

Combine tomato sauce, water, beef bouillon and diced green chilies in pot, and heat gently until very hot, just below boiling. Divide diced cheese among 4 bowls. Ladle hot soup onto cheese in bowls; top with a handful of crushed tortilla chips. 4 servings. This recipe, which takes less than 10 minutes to prepare, is wonderful on a cold day, of if you have a cold. Expands and contracts easily.

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