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

  • 6 to 8 corn tortillas


  1. Soup: Combine corn and chicken stock in blender or food processor. Puree.
  2. In a 3-quart saucepan combine butter and corn mixture; simmer slowly for 5 minutes, stirring to keep corn from sticking.
  3. 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.)
  4. To serve, reheat soup slowly. Divide chicken and tomatoes among 6 bowls. Remove soup from heat.
  5. Add cheese and stir until melted. Ladle soup into bowls and sprinkle with cilantro and Tortilla Squares.
  6. Tortilla Squares: Cut tortillas into 1/2-inch squares and fry until crisp and golden.
  7. Drain on paper towels. Unsalted commercial chips may also be used.