Mexican Corn Soup

Name: Mexican Corn Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 serving(s)
Ingredients: 1 (16 ounce) package frozen whole kernel corn, thawed; 1 cup chicken broth; 1 (4 1/2 ounce) can green chilies, diced; 2 tablespoons butter or 2 tablespoons margarine; 1/2 teaspoon garlic, minced; 1 tablespoon fresh oregano or 1 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups milk; 1 cup cooked chicken, chopped; 1 cup tomatoes, chopped; 1 cup monterey jack cheese, shredded; snipped parsley (optional); fresh oregano, springs (optional)

Submitted by True Texas

"This is from some internet website, but not sure which one it was."

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Ready In:: 35mins
Ingredients:: 14
Serves:: 5

ingredients

1 (16 ounce) package frozen whole kernel corn, thawed
1 cup chicken broth
1 (4 1/2 ounce) can green chilies, diced
2 tablespoons butter or 2 tablespoons margarine
¹⁄₂ teaspoon garlic, minced
1 tablespoon fresh oregano or 1 teaspoon dried oregano
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon ground black pepper
2 cups milk
1 cup cooked chicken, chopped
1 cup tomatoes, chopped
1 cup monterey jack cheese, shredded
snipped parsley (optional)
fresh oregano, springs (optional)

directions

In blender, combine half of the corn and the chicken broth. Cover and blend until nearly smooth.
In a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dired oregano, salt, and black pepper. Bring to boiling, reduce heat.
Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and snipped oregano; heat throughly.
Remove from heat. Stir in cheese until melted.
If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs.