1 # lean ground pork
1 14 1/2 oz can of chicken broth
1/8 oz. jar of picante sauce
1/8 tsp ground cumin
1/8 tsp ground pepper
1 11 oz. can fiesta nacho cheese soup
1 cup small round tortilla chips
1/4 cup sour cream
In medium saucepan, cook and stir pork until brown. Drain and add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce, cover and simmer 15 minutes, stirring occasionally. Stir in cheese soup, simmer until heated through. Do not boil. Pour into bowl, garnish with chips and sour cream.
