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Corn soup recipe |
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3 1/2 cups fresh or frozen corn 1 cup chicken stock 1/4 cup butter 2 cups milk 1 whole, cooked chicken breast, boned and chopped 1 cup Monterey jack cheese Vegetable oil 1 garlic clove, minced 1 teaspoon Mexican oregano Salt and ground pepper 2 tablespoons canned green chiles, diced 1 cup tomatoes, diced 2 tablespoons cilantro, minced Tortilla Squares Combine corn and chicken stock in blender or food processor. Purée. In a 3-quart saucepan combine butter and corn mixture; simmer slowly for 5 minutes, stirring to keep corn from sticking. Add milk, garlic, oregano, salt and pepper and bring to boil. Reduce heat; add chiles and simmer for 5 minutes. (Soup may be frozen or refrigerated at this point.) To serve, reheat soup slowly. Divide chicken and tomatoes among 6 bowls. Remove soup from heat. Add cheese and stir until melted. Ladle soup into bowls and sprinkle with cilantro and Tortilla Squares. Tortilla Squares Cut 6 to 8 tortillas in 1/2-inch squares and fry until crisp and golden. Drain on paper towels. Unsalted commercial chips may also be used.
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