4 oz. can pimentos, sliced
1/2 c. chopped onion
1/2 tsp. ground cumin
1 tbsp. butter
2 cans (13 3/4 oz.) chicken broth
8 oz. can sweet corn
2 tbsp. chopped parsley
2 c. broken tortilla chips
1 c. Jack or Cheddar Cheese

Drain pimentos, reserving liquid. In medium saucepan, cook onion and cumin in butter over medium heat for 2-3 minutes. Stirring occasionally. Stir in reserved pimentos juice, chicken broth, corn and parsley. Heat to a boil. Reduce heat, cover and simmer 10 minutes.

Meanwhile, arrange tortilla chips, cheese and pimentos in individual bowls. Ladle hot soup into bowls. Serve immediately. Serve 8-10.