Cook a small chicken in 12 to 14 cups of water, with salt to taste. When chicken is done remove from pan and save for a future casserole. To the chicken broth add 4 large onions quartered and cook until tender. Add 1 (1 lb.) can of Italian tomatoes drained, salt and pepper to taste and 2 teaspoons parsley. Make sure tomatoes do not boil.

To serve, in each bowl put 5 or 6 tortilla chips and top with 2 tablespoons of Monterey Jack cheese that has been grated. Serve extra chips and cheese at the table. Pour hot soup over chips and cheese. Make sure each bowl has a tomato and onion.