1 ½ cups chopped white onion

2 tablespoons vegetable oil

2 medium carrots, quartered crosswise, then slivered

1 pound potatoes, sliced, then slivered

¼ pound mushrooms, sliced

1 tablespoons minced garlic (3 medium cloves)

1 cup mild chile salsa

2 cans chicken broth (14½ ounces each)

1 can tomato sauce (15 ounces)

2 teaspoons oregano

2 teaspoons ground cumin

2 teaspoons fresh chile peppers, minced

1 teaspoon bottled red chile flakes

Grated cheddar or jack cheese

Tortilla chips