2 (14 oz.) cans Mexican style stewed tomatoes
1 (12 oz.) can whole kernel corn w/sweet peppers
1/2 c. water
1/2 of 1 1/4 oz. env. taco seasoning mix
4 tostada shells, broken
1 c. shredded Cheddar or Monterey Jack cheese (4 oz.)

In a 2 quart saucepan combine undrained tomatoes, corn, water and seasoning mix. Cook over medium heat until boiling, stirring occasionally. Spoon into 4 soup bowls. Sprinkle tostada shells and cheese over hot soup. Let stand about 5 minutes or until cheese melts.