Chicken Tortilla Soup

28-oz. can diced tomatoes
14-oz. can corn
14 1/2 oz. can black beans
4-oz. can diced green chiles
2 14 1/2 oz. cans chicken broth
1 3/4 cups water
2 chicken bouillon cubes
1 to 2 Tbsp. dried, minced onions
1 clove garlic, minced
1 tsp. cumin
salt and pepper to taste
2 boneless, skinless chicken breasts, cubed and cooked (I use
canned chicken.)
6 to 8 tortillas, cut into 1/4-inch strips
Garnish shredded Cheddar cheese

Add all the ingredients except chicken, tortillas and garnish to a
heavy stockpot. Bring to boil; reduce heat and simmer 20 minutes.
Add chicken; heat 10 minutes. Broil tortilla strips until toasted,
stirring often.
ladle soup into bowls; sprinkle with tortilla strips and shredded
cheese. Makes 8 servings.