2     14 1/2 ounce cans chicken broth
1/4   cup (1/2 stick) butter
I      medium onion, diced
1/2   cup dried celery
2      garlic cloves minced
1      medium tomato, chopped
2        tablespoons minced fresh chives
1 1/2  cups crushed unsalted tortilla chips
I      tablespoon all purpose flour
1/4   cup whipping cream
I      cup grated Monterey Jack cheese (about 4 ounces)
I      cup grated cheddar cheese (about 4 ounces)
2       teaspoons chili powder
2     teaspoons ground cumin
Crushed unsalted tortilla chips

Bring chicken broth to boil in small saucepan over medium heat. Mean while, melt butter in heavy medium saucepan over medium heat Add onion, celery and garlic and saute until onion is translucent, about 4 minutes. Reserve I tablespoon chopped tomato and I tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and saute' 2 minutes. Reduce heat to low. Sprinkle I tablespoon flour over and stir mixture for 2 minutes. Stir chicken broth into tortilla mixture Cover and bring to a boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is mated and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be  prepared I day ahead. Cover tightly and refrigerate Re warm soup over low heat, stirring frequently)  Ladle into bowls Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.