|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Canned chicken broth||29 Ounce (2 cans, 14-1/2 ounces each)|
|Salsa||16 Ounce (1 3/4 cups, 1 jar, Prima-Thick & Chunky or Garden Style)|
|Whole kernel corn||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|Corn tortillas||6 , cut into 1/2-inch strips|
|Shredded mexican 4-cheese blend||3 Ounce (3/4 cup)|
MELT butter in medium saucepan over medium heat. Add bell pepper, onion and cumin; cook for 3 to 4 minutes or until tender. Stir in broth, salsa and corn. Bring to a boil. Reduce heat to low; cook for 5 minutes.
HEAT vegetable oil in medium skillet over medium-high heat. Add tortilla strips; cook for 3 to 4 minutes or until tender.
SERVE soup in bowls. Top with tortilla strips, cheese and a dollop of sour cream. Garnish as desired.