Mexican Soup Ole - cooking recipe

Ingredients

2 (14 1/2 oz. each) cans stewed tomatoes (Mexican style)
2 c. low-sodium chicken broth
1/2 lb. ground beef or ground turkey, browned
1 small can whole kernel corn
1 (15 1/2 oz.) can garbanzo beans, drained, rinsed and drained
1 (2 1/4 oz.) can black olives, sliced and drained
2 tsp. dried oregano, crushed
1/3 c. grated Cheddar cheese

Preparation

Place stewed tomatoes in food processor to a puree.
Pour into a large saucepan and add broth, meat, corn, garbanzo beans, olives and oregano.
Bring just to boil.
Reduce heat and simmer 5 minutes.
Serves 4.
Cooking time is 15 minutes.