TOMATO AND TORTILLA CHIP SOUP

2 T olive oil
2 large chopped onions
3 C chopped celery
8 large minced garlic cloves
2 T chopped seeded jalepeno chilies
2 T ground cumin
6 C chicken stock
1 15 oz can tomato sauce
1 1/2 C chopped fresh cilantro
4 C tortilla chips
lime wedges

Heat oil in heavy large pot over medium-high heat. Add onions and celery and saute until onions are tender and golden; about 15 minutes. Add garlic and jalepenos and saute 2 minutes. Add cumin and saute 1 minute. Add chicken stock, tomato sauce and one cup cilantro; simmer 20 minutes. Stir in chips; simmer until chips are very soft; about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return to pot. Bring to simmer. Add more broth to thin soup if desired. Season with salt and pepper. Sprinkle with remaining cilantro and serve with lime.