1 c. chopped onion
1 c. chopped green pepper
1 c. chopped tomatoes
1/2 c. chopped parsley
2 (10 1/2 oz.) cans chicken broth
1 tsp. oregano
1 tsp. chili powder
3/4 tsp. cumin
1/4 tsp. salt and pepper
1 bay leaf
1 c. diced, cooked chicken
2 tbsp. Cheddar cheese
Tortilla chips

Combine first 4 ingredients in a pot. Bring to boil. Cover; simmer 30 minutes. Remove bay leaf and stir in chicken. Cook until heated. Pour into 4 bowls. Top with 1/2 tablespoon cheese and 2 chips.

TORTILLA CHIPS:

1 (6 inch) corn tortilla
Cold water

Dip in water; drain. Cut into 8 triangles. Bake 350 degrees 15 minutes. 4 servings.