Tex-Mex Tostada Soup - cooking recipe

Ingredients

1/2 lb. ground pork
1 c. chopped onions
1 (15 oz.) can tomatoes
1 (16 oz.) can pinto beans, drained
2 c. water
2 bouillon cubes
2/3 c. picante sauce
1 tsp. ground cumin
1/2 tsp. ground oregano
corn or tortilla chips, coarsely crushed
shredded Cheddar cheese

Preparation

Cook meat with onions in 3-quart saucepan. Drain.
Drain and chop the tomatoes and reserve juice.
Add tomatoes and juice to saucepan along with beans, water, bouillon cubes, picante sauce, cumin and oregano. Bring to a boil. Reduce heat. Cover and simmer 10 minutes.
Serve topped with tortilla chips and cheese.