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Mexican Corn Soup




  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.


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