Tortilla Soup

24 ounces canned Great Northern beans
16 ounces canned sweet corn
6 cups water
2 Tablespoons chicken base
1 tsp chili powder
1 tsp paprika
1 tsp cumin
8 ounces Cheddar-Jack cheese, shredded
3 large corn tortillas (optional)
vegetable oil for frying (optional)
Drain and rinse beans. Puree half the beans in a blender.
Drain the corn, reserving liquid. Puree half the corn in a blender.
Combine the pureed beans, pureed corn and water in a large saucepan. Add the whole beans and corn, reserved corn liquid, chicken base, chili powder, paprika and cumin. bring to a boil. Reduce the heat to low and simmer for 10 minutes,
Add the cheese and cook for 3-5 minutes or until the cheese is melted, stirring.
Cut the tortillas into long thin strips. Fry in vegetable oil. garnish the soups with the tortillas strips to serve.
Submitted by Pam Taggart...this recipe is from Gaidos restaurant.