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A delicious, tomato-based soup, this recipe combines classic Mexican ingredients -- corn, tortillas, tomatoes, salsa -- in a fresh way. Try this as a first course or add a south-of-the-border salad and extra tortillas for a lively summer meal.

Tortilla Soup

1 tablespoon butter or margarine
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon ground cumin
2 (14-ounce) canchicken broth
1 (16-ounce) jar ORTEGA Salsa - Thick & Chunky (Medium)
1 cup whole kernel corn
1 tablespoon vegetable oil
6 corn tortillas, cut into 1/2-inch strips
3/4 cup shredded 4-cheese Mexican blend
6 tablespoons sour cream, (optional)

1. 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.
2. 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 drain.
3. Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.