Tex Mex Turkey Soup

1 (16 oz.) bag frozen vegetables and pasta in cheddar sauce
1 1/2 c. water
1 lg. clove garlic, finely chopped
1 (14 oz.) can Mexican style stewed tomatoes
1/2 tsp. ground cumin
1 1/2 c. cooked turkey
1 c. shredded Monterey cheese

Combine vegetables, water, and garlic in microwave safe casserole dish with lid. Cover and cook on high for 4 minutes, stirring once. Stir in strewed tomatoes and cumin. Cover and microwave on high 6 minutes, stirring once or until soup boils. Stir in turkey. Cover and microwave on high for 2 minutes or until turkey is heated through. Pour into bowls and top with shredded cheese.

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