Mexican Corn Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 (16 ounce) package frozen whole kernel corn, thawed
• 1 cup chicken broth
• 1 (4 1/2 ounce) can green chilies, diced
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 teaspoon garlic, minced
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups milk
• 1 cup cooked chicken, chopped
• 1 cup tomato, chopped
• 1 cup monterey jack cheese, shredded
• snipped parsley (optional)
• fresh oregano, springs (optional)

Recipe

• 1 in blender, combine half of the corn and the chicken broth. cover and blend until nearly smooth.
• 2 in a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dired oregano, salt, and black pepper. bring to boiling, reduce heat.
• 3 simmer, uncovered, for 10 minutes. stir in milk, chicken, tomatoes, and snipped oregano; heat throughly.
• 4 remove from heat. stir in cheese until melted.
• 5 if desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs.