West Texas Tortilla Soup


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