Instructions: Heat oil in large pot add onions and garlic. Cook until onions are soft but not browned, over medium heat. Add tomatoes, tomato juice, broth, pepper, cumin, and chili powder. Bring to boil and simmer for 1/2 hour. Add corn, cook l5 minutes. Mix corn meal and water together, while stirring continuously add to soup. Heat through 5 minutes.

Option: Any combination of these vegetables can be added, shredded carrots, celery, zucchini, string beans or potatoes. Add with tomatoes, juice and broth.

To serve: Put soup in bowls, sprinkle with grated Monterey Jack Cheese and crushed corn chips.

Serves 6 - 8.

Great with salad and corn bread.

NOTES : Mom got the idea for this from a vegetable corn soup at Chilis restaurant. I think Moms is better! - Jamie

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