Mexican Corn Soup - Southwestern Recipes - Recipes for Southwestern

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Recipe for Mexican Corn Soup from the Southwestern section.

Mexican Corn Soup

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

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.

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.)

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.

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.



We hope you enjoy your freshly made Mexican Corn Soup. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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