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Cimarron City Chicken Soup




Source of Recipe


The All-American Cowboy Cookbook


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 tsp oregano
salt and pepper to taste
2 Tbsp chopped green chilies
1 whole chicken breast, cooked and diced
1 cup cubed Monterey Jack cheese
1 cup diced fresh tomato
2 Tbsp chopped fresh parsley
2 Tbsp 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 aren't crisp, warm in oven a few minutes).

Makes 4 servings.