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Mexican Corn Soup




Source of Recipe


West of the Rockies cookbook


Recipe Introduction






List of Ingredients




3 1/2 cups frozen corn
1 cup chicken stock
1/4 cup butter
2 cups milk
1 clove garlic
1 tablespoon fresh oregano or 1 teaspoon dried
Salt and pepper to taste
1 [4.5 ounce] can chopped green chiles
1 whole chicken breast, cooked, boned and chopped
1 cup tomatoes, diced
1 cup Monterey Jack cheese, grated
Parsley for garnish



Recipe




Combine corn and chicken stock in a blender and purée. combine butter and corn mixture and simmer slowly for 5 minutes, stirring.
Add milk, garlic, oregano, and and pepper and bring to a boil. Reduce heat, add chiles, simmer 5 minutes.
Add chicken and tomatoes. Remove from heat. Add cheese, stir until melted. Garnish with parsley if desired.
Note: Do this soup ahead; it is great re-heated!