Southwest Vegetable Soup - cooking recipe

Ingredients

1 can zesty tomato soup
1 can chicken broth
3 c. water
1 bag frozen corn
1 bag frozen green beans
1 can Mexican style stewed tomatoes
1 (4 oz.) can chopped chilies (undrained)
1 pkg. taco seasoning
1 (6 oz.) pkg. corn tortillas, cut in 1 1/2-inch strips
1 c. Monterey Jack cheese, shredded
chicken, boiled and shredded

Preparation

Bring tomato soup, chicken broth, water, corn, green beans, tomatoes, chilies, taco seasoning and chicken to a boil over medium heat.
Add tortillas and cheese; stir until melted and tortillas are soft.
Serve with corn tortillas or cornbread.