Tortilla Soup..when there's just 1 or 2

With cool weather sweeping down south, my soup craving has increased! There's no better way to start fall than with easy to make, homemade tortilla soup. Not only is this recipe tasty, but it is also healthy. If you are not avoiding carbs, add corn and black beans. This makes enough for two:

1/2 cup cooked, chopped chicken (cook in water with chicken bullion cube).
4 jalepenos (takes seeds out and chop)
1 small onion, chopped
1 garlic clove, minced
3+ cups water
1/2 t oregano
1/2 t salt (more or less as preferred)
1/4 t creole or cajun seasoning
1/2 t cumin
1/4 t chili powder
pepper to taste
1/2 cup Clint's TX salsa
2 T fresh, chopped cilantro
Tostitos multigrain tortilla chips (they are excellent)
Optional: 1 T tequila

Garnish:
2 T fresh, chopped cilantro
2 fresh green onions, chopped
2 T grated white queso cheese

Cook the onion and pepper over low heat with small amount of butter or olive oil. Once they start to caramelize, turn up the heat; its ok if they start to turn brown; this is "browning", not "burning"! Add the garlic at the last minute. * If you cook the garlic too long, it becomes bitter.The idea is to get a caramelized-grilled flavor. Combine all ingredients and simmer over medium heat, allow flavors to mellow for 20 min.  Break 5 chips into pieces and mix into soup. Add tequila.Pour in bowl and sprinkle top with cheese; top with cilantro and onions. Serve with chips or tortillas, and guacamole. The key to this tasting good is fresh cilantro and the Tostitos multigrain chips.