Mexican Corn Soup

Ingredients

• 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

Instructions

1. Combine corn and chicken stock in blender or food processor. Pur e. In a 3-quart saucepan combine butter and corn mixture; simmer slowly for 5 minutes, stirring to keep corn from sticking.
2. 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.)
3. 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.
4. 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.