Potato, Corn And Chile Soup - cooking recipe

Ingredients

6 potatoes, peeled and cut into 1/2 cubes
1 can corn, drained
1 c. green chiles
2 c. chicken broth
1 c. evaporated milk (large can)
1 c. shredded Cheddar or Jack cheese
1/2 tsp. garlic powder
1/4 tsp. cumin

Preparation

Cook potatoes, corn and chiles in broth until tender, about 15 to 20 minutes.
Add remaining ingredients and heat through.
Do not boil.
Serve with flour tortillas.