Mexican Corn Soup
Mexican Corn Soup
1 (16 oz.) pkg. frozen whole
kernel corn, thawed
1 cup chicken broth
2 Tbsp. butter or margarine
1 (4 1/2 oz.) can diced green chili peppers
1 tsp. garlic powder
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1 tsp. crushed, dried oregano
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
2 cooked, chopped chicken breasts
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese (4 oz.)
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In a blender combine half the corn and the chicken broth. Cover; blend until nearly smooth. In a large
saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic powder, oregano, salt and
pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken and tomatoes,
heat through. Remove from heat. Stir in cheese until melted.
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