Tortilla Soup

Indgredients

• • 2 14 oz cans of Mexiican-style stewed tomatoes

  • 1 12 oz can whole kernel corm with sweet pepers (drained)

  • 1/2 Cup Water (can add more)

  • 1 oz of taco seasoning.

  • 4 tostada shells broken (or corn chips)

  • 1 cup shread cheddar or Monterey Jack cheese

  • 2 cans of black beans

  • 8 tablespoons Sour Cream 

Preperation

In a 2 quart saucepan combine undrained tomatoes, corm, water, and seasoning mix.  Cook over mediu, head till boiling, stirring occasionally.  Spooon into 4 soup bowls.  Sprinkle tostada shells and cheese over hot soup.  Let stand about 5 minutes or till cheese melts.  Makes 4 servings. Top with glob of sourcream.