Tortilla Soup

• 6 cups chicken broth
• 1-1/8 cup canned tomatoes (peeled)
• 1-1/2 teaspoons cumin
• 1/2 garlic clove minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1-1/8 cup cream style corn
• 1-3/4 cups shredded mild Cheddar (or American)
• 1/4 cup corn starch
• 1/2 cup water
• 1/2 pound ground beef
• 1/4 cup finely chopped yellow onion
• 9 ounces corn tortillas cut into 1" x 3" strips
• 2 tablespoons corn oil

1. In a large pot bring the chicken broth to a boil
2. Crush tomatoes and add to broth
3. Add cumin, garlic, salt, pepper, corn and cheese - then bring back to a boil
4. In a small bowl, dissolve the cornstarch water - add slowly to boiling soup, stirring constantly.
5. Let mixture simmer 10 minutes
6. While soup is simmering - sauté ground beef in a skillet with the chopped onion - drain off grease
7. Turn off heat under soup and add cooked beef and half of the tortilla strips
8. Heat oil in non-stick skillet and add remaining chips, frying until crisp - then drain on paper towels. Use these chips to garnish the soup when serving.