Tortilla Soup - cooking recipe

Ingredients

1 (4 oz.) jar sliced or diced pimientos
1/2 c. chopped onion
1/2 tsp. ground cumin
1 Tbsp. margarine
2 (13 3/4 oz.) chicken or beef broth
1 (8 3/4 oz.) can whole kernel sweet corn (undrained)
2 Tbsp. chopped parsley
2 c. broken tortilla chips
1 c. shredded Monterey Jack, Cheddar or Monterey Jack with jalapeno cheese

Preparation

Drain pimientos, reserving liquid. In medium saucepan over medium-high heat, cook onion and cumin in margarine for 2 to 3 minutes, stirring occasionally.
Stir in reserved pimiento liquid, broth, corn and parsley. Heat to a boil; reduce heat.
Cover; simmer 10 minutes.