Description:
Crispy tortilla strips top off this soup for a delicious blend of flavors and textures.

Ingredients for 6 servings:

1 tablespoon butter or margarine
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon ground cumin
3 1/2 cups chicken broth
1 3/4 cups red sause (tomatoes, jalapeño and bell peppers)
1 cup whole kernel corn
1 tablespoon vegetable oil
6 corn tortillas, cut into 1/2-inch strips
3/4 cup (3 ounces) Mexican Blend Cheese
Sour cream (optional)

Preperation:
Melt butter in medium saucepan over medium heat. Add bell pepper, onion and cumin; cook for 3 to 4 minutes or until tender. Stir in broth, salsa and corn. Bring to a boil. Reduce heat to low; cook for 5 minutes.

Heat vegetable oil in medium skillet over medium-high heat. Add tortilla strips; cook, turning frequently with tongs, for 2 to 4 minutes or until light golden brown and crisp. Remove from skillet; place on paper towels to soak.

Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream.

Preparation time is approx 25 minutes.