Sopa De Maiz (Mexican Corn Soup)

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: 40 mins
• Serves: 6

Ingredients

• 3 1⁄2 cups fresh corn kernels (8 to 12 ears)
• 1  cup  chicken stock
• 1⁄4 cup butter (1/2 stick)
• 2  cups milk
• 1  garlic clove, minced
• 1  teaspoon dried oregano
•  salt & freshly ground black pepper, to taste
• 1 -2  tablespoon  canned diced chile, rinsed and drained
• 1  cooked boneless skinless chicken breast
• 1  cup  diced fresh tomato
• 1  cup  cubed monterey jack cheese
• 2  tablespoons 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.