Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a meal-in one soup that can be made with fresh or frozen corn.It's garnished with tortilla squares and is great with my recipe for Mexican corn bread.

Ingredients Nutrition

Directions

  1. Combine corn and chicken stock in blender or food processor and puree.
  2. In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
  3. Add milk, garlic, oregano,salt and pepper and bring to a boil.
  4. Reduce heat, add chilies and simmer 5 minutes.
  5. *May be frozen or refrigerated at this point.
  6. To serve:.
  7. If refrigerated, reheat soup slowly.
  8. Divide chicken and tomatoes among 6 bowls.
  9. Remove soup from heat, add cheese and stir until cheese is melted.
  10. Ladle into bowls,top with tortilla squares, and serve.
  11. Tortilla Squares:.
  12. Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
  13. Stack tortillas on cutting board and slice into 1/2 inch squares.
  14. Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
  15. Drain well on paper towels.
  16. These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.