Tortilla Soup

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1 (4 ounce) jar  sliced pimientos
• 1⁄2 cup  chopped onion
• 1⁄2 teaspoon ground cumin
• 1  tablespoon margarine
• 2 (13 3/4fluid ounce) cans chicken broth or 2 (13 3/4fluid ounce) cans beef broth
• 1 (8 3/4ounce) can sweet whole kernel corn, undrained
• 2  tablespoons  chopped parsley
• 2  cups  coarsely broken tortilla chips
• 1  cup  shredded monterey jack cheese (4 oz) or 1  cup cheddar cheese (4 oz) or 1  cup monterey jack pepper cheese (4 oz)

Directions

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