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
- Soup: Combine corn and chicken stock in blender or food processor. Puree.
- 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 tortillas into 1/2-inch squares and fry until crisp
- Drain on paper towels. Unsalted commercial chips may also be used.