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Tuesday, February 22, 2011

Mexican Corn Soup

This is a wonderful hearty soup with a blend of chicken and corn. Blending part of the corn with the chicken broth is an easy way to thicken the soup.

1 16 oz. package frozen whole kernel corn, thawed
1 cup chicken broth
1  4 oz. can diced green chilies
2 tbs. butter
1 tbs. oregano
1/4 tsp. salt
1/4 tsp. black pepper
1 clove garlic, minced
2 cups milk
1 cup cooked chicken
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese
 In a blender, combine half of the corn and the broth. Cover and blend until nearly smooth.
In a large saucepan, combine corn puree, the remaining corn, chilies, butter, oregano, salt, pepper, and garlic. Bring to boiling, reduce heat. Simmer uncovered for 10 minutes. Stir in milk, chicken, and tomatoes. Heat through.
Remove saucepan from heat. Stir in cheese until melted. Enjoy!

1 comment:

Beatrice P. Boyd said...

Kathleen, this soup looks great. We have some corn frozen from the garden and I was planning on making a corn soup, so this was a timely post. As soon as we finish the chicken soup made this week I'll give it a try.