Santa Fe Corn Soup

Name: Santa Fe Corn Soup
Ingredients: 3 1/2 c. frozen corn; 1 c. chicken broth; 1/4 c. butter; 2 c. milk; 1 garlic clove, minced; 1 tsp. oregano; 1/4 tsp. baking soda; salt and pepper to taste; 3 Tbsp. diced canned chilies; 1 c. cubed cooked chicken; 1 c. grated Monterey Jack cheese; 1 c. diced tomatoes

12 ingredients

8 steps

Ingredients

3 1/2 c. frozen corn
1 c. chicken broth
1/4 c. butter
2 c. milk
1 garlic clove, minced
1 tsp. oregano
1/4 tsp. baking soda
salt and pepper to taste
3 Tbsp. diced canned chilies
1 c. cubed cooked chicken
1 c. grated Monterey Jack cheese
1 c. diced tomatoes

Directions

1

Combine corn and broth in blender or food processor and puree. In 3-quart saucepan, combine butter and corn mixture.
2

Simmer slowly 5 minutes.
3

Add milk, garlic, oregano, salt and pepper and bring to a boil.
4

Reduce heat and add chilies and chicken.
5

Simmer 5 minutes.
6

Remove from heat, add cheese and baking soda (to prevent curdling), and stir until cheese is melted.
7

Ladle soup into bowls and top with tomatoes.
8

Serve with tortilla chips.