| mexican Corn Soup 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. |
