 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
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! Ingredients:
1 (4 ounce) jar sliced pimientos |
1/2 cup chopped onion |
1/2 teaspoon ground cumin |
1 tablespoon margarine |
2 (13 3/4 fluid ounce) cans chicken broth or 2 (13 3/4 fluid ounce) cans beef broth |
1 (8 3/4 ounce) 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.
|
|