Ingredients
- 2 (14 oz) can Mexican style stewed tomatoes
- 1/2 cup water
- 4 tostado shells broken
- 1 cup grated cheddar cheese or Monterey Jack cheese
- 1 (12 oz) can whole kernel corn with sweet peppers drained
- 1/2 envelope (1 1/4 oz) taco seasoning mix
Directions
In a 2-quart saucepan combine undrained corn, tomatoes, water and seasonings. Cover over medium heat until boiling, stirring occasionally. Spoon in to 4 soupl bowls. Sprinkle tostado shells and cheese over hot soup. Let stand 5 minutes until the cheese melts.
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Submitted 6/13/05.
Source: book
Submitted By: Gail M
gail
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