Sopa De Maiz (Mexican Corn Soup)

Submitted by Leslie in Texas

"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."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 6

ingredients

• 828.06 ml fresh corn kernels (8 to 12 ears)
• 236.59 ml chicken stock
• 59.14 ml butter (1/2 stick)
• 473.18 ml milk
• 1 garlic clove, minced
• 4.92 ml dried oregano
• salt & freshly ground black pepper, to taste
• 14.79-29.58 ml canned diced chile, rinsed and drained
• 1 cooked boneless skinless chicken breast
• 236.59 ml diced fresh tomato
• 236.59 ml cubed monterey jack cheese
• 29.58 ml parsley, minced, for garnish
• 6-8 corn tortillas
• oil, for frying tortilla

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.