Mexican Soup

2 tbsp. butter or margarine
1 cup chopped onion
2 cups chicken broth
14 oz. canned tomatoes, mashed
4 oz. canned chopped green chilies with juice
4 oz. Monterey Jack cheese

Put butter and onion into saucepan. Saute until onion is clear and soft.
Add chicken broth, tomatoes, and green chilies. Simmer to blend flavors and until onion is cooked.
Cut in cheese. Stir to melt. Garnish with sprigs of parsley.
Makes about 4 3/4 cups.

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