South-Of-The-Border Soup - cooking recipe

Ingredients

1 can stewed tomatoes (16 oz.)
1 can Mexican style chili beans (15 1/2 oz.)
1 (8 oz.) can corn, drained
1 can beef broth (8 oz.)
1 (4 oz.) can chopped green chilies
1 chopped onion
1 tsp. chili powder
1/4 tsp. garlic powder
1/2 tsp. cumin

Preparation

Heat all together and garnish each serving with shredded Monterey Jack cheese.
Serves 4 to 5.