1 pound lean boneless pork loin, cut into bite size pieces
2 cups water
2 14 ½ ounce cans chicken broth
1 14 ½ ounce can Mexican style stewed tomatoes
1 14 ½ ounce can whole kernel corn, drained
1 4 ounce can diced green chilies
1 – 2 tsp. Chili powder
½ tsp ground cumin
Garnish
3 cups coarsely crushed tortilla chips
4 ounces Monterey Jack cheese, grated
Brown pork, add water, broth and stewed tomatoes and bring to a boil. Simmer covered for 5 minutes. Add rest of ingredients. Simmer 10 minutes. Serve over crushed chips and sprinkle cheese on top of soup.