3 (10 oz.) cans chicken broth
1 med. onion
1 bag frozen corn
1 tsp. cumin
Parsley, fresh, chopped about 1/4 cup
1 jar pimentos
1 bag tortilla chips
Salt and pepper to taste
8 oz. shredded Monterey Jack cheese

Saute onions. Add parsley and cumin. Drain pimento juice into broth. Add broth to saute mixture. Add corn. Simmer 10 minutes.

Arrange chips, cheese, and pimentos in individual bowls for serving and then ladle soup into bowls.