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

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