Tortilla Soup

• 1 (4 ounce) jarsliced pimientos
• 12 cup chopped onion
• 12 teaspoon ground cumin
• 1 tablespoon margarine
• 2 (13 3/4 fluid ounce) cans chicken broth or 2 (13 3/4 fluid ounce) cans beef broth
• 1 (8 3/4 ounce) can sweet whole kernel corn, undrained
• 2 tablespoons chopped parsley
• 2 cups coarsely broken tortilla chips
• 1 cup shredded monterey jack cheese (4 oz) or 1 cup cheddar cheese (4 oz) or 1 cup monterey jack pepper cheese (4 oz)

1. Drain pimientos, reserving liquid.
2. In medium saucepan, over medium-high heat, cook onion and cumin in margarine for 2-3 minutes, stirring occasionally.
3. Stir in reserved pimiento liquid, broth, corn and parsley.
4. Heat to a boil; reduce heat.
5. Cover; simmer 10 minutes.
6. Meanwhile, arrange tortilla chips, cheese and pimientos in individual serving bowls.
7. Ladle hot soup into bowls.
8. Serve immediately.

pimientos, onion, ground cumin, margarine, fluid, sweet whole kernel corn, parsley, tortilla chips, shredded monterey jack cheese

Taken from www.food.com/recipe/tortilla-soup-315578 (may not work)