Santa Fe Tomato Chowder

1 tablespoon butter
2 teaspoons minced garlic
4 tomatoes, chopped
1 cup water
1 (15 ounce) can tomato sauce
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 tablespoon hot pepper sauce
1/2 teaspoon chili powder
1 ripe avocado, peeled and chopped
1 cup (4 ounces) shredded Monterey jack cheese
1 1/3 cups French's Cheddar French Fried Onions
    or French's French Fried Onions

Melt butter in a large saucepan; add garlic and cook for 1 minute. Add tomatoes and cook 5 minutes.

Stir in water, tomato sauce, corn, cilantro, hot pepper sauce and chili powder. Bring to a boil. Reduce heat; simmer 10 minutes.

Ladle soup into bowls, sprinkle with avocado, cheese and French fried onions.

Yields 4 servings.