In a soup pot, saute onions and garlic in oil until softened. Add the jalapeno peppers, cumin and oregano; saute a few more minutes. Add the chopped tomatoes.

Cover the pot and cook gently until the tomatoes begin to release their juices. Stir occasionally. Add the vegetable stock and simmer, covered, for 15 minutes. Add lime juice. Taste for seasoning. Add salt and pepper if needed.

Serve topped with crumbled tortilla chips (optional).

Pan-wilted Winter Greens	Coriander Chutney	Cardamom Fudge
Oat Cake	Almond Biscotti	Halwau-e Aurd-e Sujee
Sweet Lamb	Anzac Biscuits	Stuffed Vegetable Turnovers
Tomato, Lime & Tortilla Soup	Spiced Potatoes	Macaroni & Cheese Souffle