2 cloves garlic
1 tablespoon butter
2 tsp ground cumin
28 oz chicken broth
28 oz stewed tomatoes with juice
1 cup mild picante sauce
8 oz provolone or jack cheese cut in 1/4" cubes
4 or 5 corn tortillas cut in 2"x1/4" strips
Saute garlic in butter. Add cumin. Cook & stir briefly. Add broth, tomatoes, and picante sauce. Bring to a boil. Reduce heat, cover & simmer 30 minutes.
To serve, place cheese cubes & tortilla strips in bottom of each soup bowl. Ladle soup over.
Serving Ideas: Serve for lunch with cheese tostadas