West Texas Tortilla Soup - cooking recipe

Ingredients

2 cloves garlic, minced
2 Tbsp. margarine
2 tsp. cumin
2 cans chicken broth
2 cans (14 1/2 oz.) stewed tomatoes, undrained, chopped
1 c. Picante Sauce
1/2 c. chopped cilantro
8 oz. provolone or Monterey Jack cheese, cut into 1/4-inch cubes
4 corn tortillas, cut into 2x1/4-inch strips

Preparation

Cook garlic in butter in large saucepan, 2 minutes.
Add cumin; cook and stir 1 minute.
Add broth, tomatoes, picante and bring to boil.
Reduce heat, cover and simmer 30 minutes.
Remove from heat, stir in cilantro.
Place 1/4 cup of cheese in bottom of 8 soup bowls.
Ladle 1 cup soup over cheese; top with tortilla strips.
Makes 8 servings.