Mexican Corn Soup

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

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.