2 (14 oz.) cans Mexican style stewed tomatoes
1 (12 oz.) can Mexi-corn, drained (whole kernel corn with sweet peppers)
1/2 c. water
2 tbsp. taco seasoning mix (1/2 of 1 1/4 oz. env.)
Tortilla chips, broken
1 c. shredded cheddar or Monterey Jack cheese

In a 2 quart saucepan, combine undrained tomatoes, drained corn, water and seasoning mix. Cook over medium heat until boiling, stirring occasionally. Spoon into 4 soup bowls. Sprinkle chips and cheese over hot soup.