Santa Fe Corn Tortilla Soup

1 cup chopped onion
1 cup diced green bell pepper
1 clove garlic, minced
1/2 teaspoon ground cumin
1 tablespoon butter or oil
1 (15 1/4 ounce) can whole kernel corn, drained
2 (14 ounce) cans chicken or vegetable broth
1 cup black beans, rinsed and drained
1 1/2 cups medium thick and chunky salsa
3 corn tortillas, cut into strips OR Fritos corn chips

Cook onion, pepper, garlic and cumin in butter in large saucepan, 3 minutes or until tender.

Add corn, broth, beans and salsa. Simmer 10 minutes.

If using tortillas, fry strips in oil in large skillet, about 3 minutes.

Place tortilla strips or Fritos in the bottom of each bowl. Ladle soup over tortilla strips/Fritos.

Garnish with additional tortilla strips/Fritos, sour cream and cilantro, if desired.

Yields 6 servings.