1/2 cup chopped onion
1/2 tsp cumin
1 tbsp margarine
2 (13½oz each) cans College Inn® chicken broth
1 can Del Monte® Whole Kernel Sweet Corn, undrained
2 tbsp chopped parsley
2 cups broken tortilla chips
1 cup Monterrey Jack cheese, shredded
In med saucepan over medium- high heat, cook onion and cumin in margarine for
2 to 3 minutes or until tender. Stir in broth, corn and parsley. Heat to
a boiling point, reduce heat. Cover; and simmer 10 minutes
Meanwhile, arrange tortillas chips, cheese and in individual serving bowls.
Ladle hot soup into bowl Serve immediately
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