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).

Tomato, Lime & Tortilla Soup	Spiced Potatoes	Macaroni & Cheese Souffle
Macaroni, Cheese & Tomatoes	King's Rice	Passover Soup
Miniature Potato Cutlets	Catfish With Dijon Sauce	Pilau For The Sabbath
George's Fish Batter	Foolproof Sourdough Starter	Belgian Waffles