Martha'S Tortilla Soup - cooking recipe

Ingredients

6 c. chicken broth
1 1/2 tsp. ground cumin
1/2 clove fresh garlic
1 can corn (cream-style)
1/4 c. cornstarch
1/2 c. cool water
1/2 lb. ground beef
4 oz. corn tortillas, cut in strips
oil (for frying)
1 (14.5 oz.) can tomatoes
1 tsp. salt
1 1/4 tsp. black pepper
4 oz. American cheese, grated
1/4 c. chopped onion
1/4 c. fresh cilantro leaves (optional)

Preparation

Place chicken broth in a large saucepan over high heat.
Bring to a boil.
Meanwhile crush tomatoes and add to broth.
Stir in cumin, garlic, salt, pepper and corn.
Dissolve cornstarch in cool water.
Stir cornstarch into soup and simmer for 10 minutes or until thickened.
Mix in cheese, stirring constantly, until melted and smooth.
Do not allow to boil again.
Keep warm.