Mexican Corn Soup
By: Anonymous
Published: Thursday, December 3, 2009 - 11:56pm

Ingredients




1 (16-oz.) pkg. frozen whole kernel corn, thawed
1 cup chicken broth
2 teaspoons butter or margarine
1 (4 1/2-oz.) can diced green chili peppers
1 clove garlic, minced
1 teaspoon snipped fresh oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk
1 cup chopped, cooked chicken
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese (4-oz.)

Preparation

1 In a blender container, combine half of the corn and chicken broth. Cover; blend until nearly smooth. In a large saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic, dried oregano, (if using) salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. In milk, chicken, tomatoes, and oregano ( if using) and heat though. Remove from heat. Stir in cheese until melted. Sprinkle with snipped fresh parsley, if desired. 2 Serves 6