Chicken Tortilla Soup

1 (16 oz) can whole kernel corn, drained (or frozen corn)
2 (16 oz) cans pinto beans (or cook your own, approx. 4 cups cooked)
2 (16 oz) cans stewed or Ro-Tel tomatoes (or tomatoes and chilies)
1/3 cup salsa
2 cups chopped cooked chicken
1 clove garlic
3 cups chicken broth
2 tsp cumin
6 corn or flour tortillas, cut into small pieces
1 cups shredded Monterrey Jack or Cheddar cheese

Combine ingredients in large saucepan. Simmer for 30 minutes to blend flavors, stirring occasionally. Serve topped with tortilla pieces and cheese.

Submitted by Arel Grimshaw