2 cloves garlic, minced
2 tbsp. butter
2 tsp. ground cumin
2 cans (about 14 oz. each) chicken broth
2 cans (14 1/2 oz. each) stewed tomatoes, undrained, coarsely chopped
1 c. Pace Picante sauce
1/2 c. coarsely chopped cilantro
8 oz. provolone or Monterey Jack cheese, cut into 1/4" cubes
4 corn tortillas, cut into 2 (1/4") strips

Cook garlic in butter in large saucepan or Dutch oven 2 minutes. Add cumin; cook and stir 1 minute. Add broth, tomatoes and Pace Picante sauce; bring to a boil. Reduce heat; cover and simmer 30 minutes. Remove from heat; stir in cilantro. Place 1/4 cup of the cheese in the bottom of each of 8 soup bowls. Ladle 1 cup soup over cheese; top with tortilla strips. Makes 8 servings, about 8 cups soup.