2 (14 1/2 oz. or 16 oz.) cans stewed tomatoes (undrained and coarsely chopped)
15 oz. can kidney or pinto beans, rinsed and drained
1 c. picante sauce
1 c. chicken broth
1/2 tsp. ground cumin
1 lb. pasteurized process cheese spread, cubed
Coarsely crushed tortilla chips (optional)
Avocado slices (optional)
Chopped cilantro (optional)

Combine tomatoes, beans, picante sauce, broth and cumin in saucepan. Bring to a boil; reduce heat. Stir in cheese. Cook over medium heat, stirring frequently, until cheese is melted and soup is hot. DO NOT BOIL. Top as desired with tortilla chips, avocado and cilantro. Serves 8.