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10 oz. tortilla chips
1 bunch green onions, minced
1 1/2 c. grated Cheddar cheese
3 cans chicken broth
10 oz. Ro-Tel brand tomatoes
and green chilies
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. cumin

Crush chips slightly into bite-size pieces. Divide
evenly into 6 bowls. Sprinkle with onions and cheese. Heat
broth, tomatoes and seasonings until very hot. Pour over chips
and cheese. Serves 6.

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