Mexican Corn Soup

Name: Mexican Corn Soup
Ingredients: 3 1/2 c. corn (fresh) or 18 oz. pkg. (frozen); 1 c. chicken stock; 1/2 stick margarine; 2 c. chicken broth; minced garlic; salt and pepper; 1 tsp. oregano; 2 Tbsp. chopped chilies; 1 c. diced tomatoes; 1 c. chopped cooked chicken breasts; 1 c. cubed Monterey Jack cheese; 2 Tbsp. minced parsley

12 ingredients

5 steps

Ingredients

3 1/2 c. corn (fresh) or 18 oz. pkg. (frozen)
1 c. chicken stock
1/2 stick margarine
2 c. chicken broth
minced garlic
salt and pepper
1 tsp. oregano
2 Tbsp. chopped chilies
1 c. diced tomatoes
1 c. chopped cooked chicken breasts
1 c. cubed Monterey Jack cheese
2 Tbsp. minced parsley

Directions

1

Combine the corn and 1 cup chicken stock in blender.
2

Melt the margarine in pan. Add corn mixture and cook slowly for 5 minutes. Add the 2 cups chicken broth, minced garlic, salt, pepper, oregano and chopped chilies. Simmer for 5 minutes. Remove from heat.
3

May be frozen at this point.
4

Add the remaining ingredients.
5

Heat and serve.