1 c. thinly sliced onion
1 lg. clove garlic, crushed
1 tbsp. chili powder
1/2 c. defatted chicken broth
16 oz. Mexican-style tomatoes, undrained
1 c. drained, canned pinto beans or kidney beans
1 1/3 c. frozen whole kernel corn
2 c. drained, firm cubed tofu
2 oz. low-fat Mozzarella cheese

In skillet, saute onion and garlic with chili powder; in broth about 5 minutes. Stir in remaining ingredients except cheese. Bring to boil. Cover and simmer 10 minutes. To serve, sprinkle with cheese. Serves 6.