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
Tags: butter, Cheese, Chicken, food, Food Processor, Green, Mexican, recipes, soup, southwestern,mexican, tea