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PdfHeat sauté pan with oil, Sauté onion and garlic for a couple of minutes until just soft
Add sautéed vegies to the tomatoes, chilis, and soup base in a blender. Season with more salt.
Blend on high until smooth as possible
Put the puree into the pan that you sauteed in and cook down for about 5 minutes on medium or so.
Put as many tortilla chips as you can in the pan and stir to evenly coat the chips.
Serve with Fried egg on top and top with whatever else you want. (Mexican crema, queso fresco crumbles, avocado, etc.)