Tortilla Soup - cooking recipe

Ingredients

2 (14 oz.) cans regular or Mexican-style stewed tomatoes
1 (12 oz.) can whole kernel corn (with sweet peppers)
1/2 c. water
1/2 (1 1/4 oz.) envelope taco or chili mix
tostada shells, broken or corn chips
shredded Cheddar cheese

Preparation

In a 2-quart saucepan, combine undrained tomatoes, corn, water and seasoning mix.
Cook over medium heat until boiling, stirring occasionally. Spoon into 4 soup bowls.
Sprinkle with tostada shells or chips and cheese over hot soup.
Let stand about 5 minutes or until cheese melts.
Makes 4 servings.