Tortilla Soup

14 1/2 oz Chicken Broth
14 1/2 oz Beef Broth
1 med onion -- chopped
1 cup prepared VE Poco Picante Salsa
1/2 tsp ground cumin
2 Tbsp vegetable oil
4 corn tortillas -- cut in 1/8" strips
4 oz Monterey Jack cheese

1. Combine chicken broth, beef broth, onion, salsa, and cumin in a large pot.
2. Place over medium heat and bring to a boil. Reduce the heat to low and cover. Allow to simmer for 20 minutes.
3. While broth is simmering prepare tortilla strips. Heat oil over medium heat in a medium frying pan. Add Tortilla strips and cook until lightly browned - cooking about 2 to 3 minutes per side; drain on paper towels.
4. To serve: Portion soup into bowls and top with tortilla strips then cheese. Serve immediately.