Tortilla Soup

Ainekset

1 (4-ounce) jar sliced or diced pimientos

½ cup onion, chopped

½ teaspoon ground cumin

1 tablespoon butter

28 oz Chicken Broth

1 cup sweet corn

2 tablespoons chopped parsley

2 cups coarsely broken tortilla chips

1 cup shredded Monterey Jack, Cheddar or Monterey Jack with jalapeño pepper cheese

Ohjeet

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