Instructions: Heat oil in a 3 quart saucepan with a close fitting lid. Add garlic & cook briefly; then add tortilla pieces or chips & cook until lightly browned, crushing chips with the back of a wooden spoon. Stir in broth, green chiles & 1 teaspoon ground chile. Bring to a simmer. Meanwhile, preheat oven to 450F. Break 1 egg into a small bowl to check for quality. Stir soup rapidly in a small circle, then slide egg into center of circle.

Repeat with remaining 3 eggs, working quickly. Cover, let cook 2 to 3 minutes to soft poach eggs. Set 4 heated ovenproof bowls on a baking sheet. Spoon soup into bowls, placing 1 egg in center of each bowl.

Sprinkle each bowl with 1/4 cup cheese. Set in oven just until cheese is melted. Sprinkle each bowl with 1/4 teaspoon ground chile. Depending on your guests tastes, either top each serving with 1 1/2 teaspoons minced jalapenos or serve separately, to be added to taste.

Makes 4 servings.

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