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Dan Blocker's Cimarron City Chicken Soup




Source of Recipe


hollywoodcookbook.com


List of Ingredients




4 cups frozen or canned corn
2 garlic cloves, chopped
1/2 stick butter
2 cups chicken broth
1 cup milk
1/2 teaspoon oregano
Salt and pepper to taste
2 tablespoons chopped green chilies
1 whole chicken breast, cooked and diced
1 cup cubed Monterey Jack cheese
1 cup diced fresh tomato
2 tablespoons choped fresh parsley
2 tablespoons chopped fresh cilantro
Corn tortillas, fried crisp and dried

Recipe



Saute' corn and garlic in butter until tender. Puree' in blender or food processor. In a 3-quart pan, combine corn mixture, broth, milk, spices, chilies, and chicken. Heat until completely warmed (may be held or frozen at this point).

To serve, heat, but do not boil, soup. Place cheese and tomato in bottom of each bowl. Add soup and stir gently. Top with parsley, cilantro, and crisp tortilla squares (if tortilla squares are not crisp, warm in oven a few minutes).

Serves 4.