Tortilla Soup - cooking recipe

Ingredients

1 (11 oz.) cans Campbell's tomato soup
1 can Campbell's condensed chicken broth
3 c. water
1 can whole kernel corn, drained
1 can green beans, drained
1 (14 1/2 oz.) can Mexican style stewed tomatoes (undrained)
1 (4 oz.) can green chilies, drained
1 pkg. taco seasoning
1 (6 oz.) pkg. corn tortillas, cut into 1/2 inch strips
1 c. shredded Monterey Jack cheese

Preparation

Combine all soups, water, corn, green beans, tomatoes, chilies and seasoning
mix in Dutch oven on medium-high heat.
Bring mixture to a boil.
Reduce heat; simmer 10 minutes.
Stir in tortilla strips and cheese.
Continue to cook until tortilla strips are softened and cheese is melted.