Tortilla Soup
Ingredients
- 2 14 oz cans regular or Mexican-style stewed tomatoes
- 1 12 oz can whole kernel corn with sweet peppers
- 12 c water
- 12 1 14 oz envelope taco or chili mix
- tostada shells broken or corn chips
- shredded Cheddar cheese
Directions
- In a 2-quart saucepan combine undrained tomatoes corn water and seasoning mix
- Cook over medium heat until boiling stirring occasionally Spoon into 4 soup bowls
- Sprinkle with tostada shells or chips and cheese over hot soup
- Let stand about 5 minutes or until cheese melts
- Makes 4 servings