Mexican Corn Soup

Photo: flickr user Greencolander

Ingredients

1 (16-oz.) pkg. frozen whole kernel corn, thawed

1 cup chicken broth

2 teaspoons butter or margarine

1 (4 1/2-oz.) can diced green chili peppers

1 clove garlic, minced

1 teaspoon snipped fresh oregano, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups milk

1 cup chopped, cooked chicken

1 cup chopped tomatoes

1 cup shredded Monterey Jack cheese (4-oz.)

Preparation

In a blender container, combine half of the corn and chicken broth. Cover; blend until nearly smooth. In a large saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic, dried oregano, (if using) salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. In milk, chicken, tomatoes, and oregano ( if using) and heat though. Remove from heat. Stir in cheese until melted. Sprinkle with snipped fresh parsley, if desired.

Serves 6