Finely chop the onion and garlic. Heat milk. Melt fat in a large saucepan. Sauté garlic and onion in it. Dust with flour and sauté, stirring to extinguish with milk. Add the spices and the clear soup and simmer gently for about 20 minutes.
Cut tomatoes and chili into cubes. Heat in the soup for about 1 min. Finely grate cheese and fold in until melted. Season soup with salt.
Serve with ready-bought tortilla chips.
Tip: Stock up on a variety of high-quality spices – it pays off!
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