Southwestern Recipes
Mexican Corn Soup
Ingredients
- 3 1/2 cups fresh or frozen corn
- 1 cup chicken stock
- 1/4 cup butter
- 2 cups milk
- 1 whole, cooked chicken breast, boned and chopped
- 1 cup Monterey Jack cheese
- Vegetable oil
- 1 garlic clove, minced
- 1 teaspoon Mexican oregano
- Salt and ground pepper
- 2 tablespoons canned green chiles, diced
- 1 cup tomatoes, diced
- 2 tablespoons cilantro, minced
- Tortilla Squares
Instructions
- Combine corn and chicken stock in blender or food processor. Pur e. In a
3-quart saucepan combine butter and corn mixture; simmer slowly for 5 minutes,
stirring to keep corn from sticking.
- Add milk, garlic, oregano, salt and pepper and bring to boil. Reduce heat;
add chiles and simmer for 5 minutes. (Soup may be frozen or refrigerated at
this point.)
- To serve, reheat soup slowly. Divide chicken and tomatoes among 6 bowls.
Remove soup from heat. Add cheese and stir until melted. Ladle soup into bowls
and sprinkle with cilantro and Tortilla Squares.
- Tortilla Squares: Cut 6 to 8 tortillas in 1/2-inch squares and fry until
crisp and golden. Drain on paper towels. Unsalted commercial chips may also
be used.