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Southwestern Corn Soup

Recipe Link: http://foodweb.com

List of Ingredients




2 tablespoons oil
3 garlic cloves, minced
1 small onion, minced
6 cups fresh or frozen corn
1 cup chicken broth
2 cups milk
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
6 ounces chopped green chilies, medium heat, drained
16 ounces shredded Monterey Jack cheese*
Hot chili sauce, salt, and black pepper to taste
*For a richer flavor, use Pepper Jack cheese and add
a few drops of chipotle chili sauce.


Recipe



1. Heat the oil in a large kettle and saute the garlic and onion until slightly softened. Add the corn and saute for a few minutes more.

2. Add the broth, milk, oregano, basil, and chilies. Bring to a boil and then simmer for about 15
minutes, or until the corn is completely cooked.

3. Puree about 2/3 of the soup in a blender or food processor and return it to the soup kettle.

4. Sprinkle in the shredded cheese and stir until it has melted. Do not allow the soup to boil. Season to taste with
hot chili sauce, salt, and black pepper.