West Texas Tortilla Soup

2 cloves garlic, minced
2 T. margarine
2 t. ground cumin
2 14-oz. cans chicken broth
2 141/2-ounce cans stewed tomatoes, undrained, coarsely chopped
1 c. picante sauce
1/2 c. coarsely chopped cilantro
2 c. provolone OR Monterey jack cheese,
cut into 1/4-in. cubes, divided
4 corn tortillas, cut into 1/4-by 2-in. strips

In a large saucepan or Dutch oven, cook garlic in margarine for 2 minutes. Add cumin; cook and stir 1 minute. Add broth, tomatoes and picante sauce; bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove from heat and stir in cilantro. In the bottom of each of 8 soup bowls, place 1/4 cup of cheese. Ladle 1 cup of soup over the cheese; top with tortilla strips.