Date added: December 7, 2007
1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium heat. Add onion, cumin seeds and garlic to pan. Cook and stir about 5 minutes or until tender. Carefully add chicken broth, tomatoes, corn and undrained chile peppers. Bring to a boil; reduce heat. Cover and simmer about 5 minutes or until corn is tender. Stir in
2. Divide crushed tortilla chips among 6 soup bowls; ladle soup over chips. Garnish each serving with cheese.
| Per serving | % Daily Value* |
| Calories 474 | 24% |
| Fat 21g | 33% |
| Cholesterol 10mg | 3% |
| Sodium 1,037mg | 43% |
| Carbohydrates 57g | 24% |
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