Recipes from Mexico :: Mexican Soups and Stews
3 1/2 (three and a half) c. fresh or frozen corn
1 c. chicken stock
1/4 c. butter
2 c. milk
1 whole, cooked chicken breast, boned and chopped
1 c. Monterey jack cheese
Canola (or other vegetable) oil
1 garlic clove, minced
1 tsp. Mexican oregano
Salt and ground pepper
2 Tbsp. canned green chiles, diced
1 c. tomatoes, diced
2 Tbsp. cilantro, minced
Tortilla Square or rectangles
Combine corn and chicken stock in blender or food processor. Purée. In a 3-quart saucepan combine butter and corn mixture; simmer slowly for 5 mins., stirring to keep corn from sticking.
Add milk, garlic, oregano, salt and pepper and bring to boil. Reduce heat; add chiles and simmer for 5 mins. (Soup may be frozen or refrigerated at this point.)
To serve, reheat soup slowly. Divide chicken and tomatoes among 6 bowls. Remove soup from heat. Add cheese and stir until melted. Ladle soup into bowls and sprinkle and distribute with cilantro and Tortilla Square or rectangles.
Tortilla Square or rectangles
Cut 6 to 8 tortillas in 1/2-in. square or rectangles and fry until crisp and golden. Drain on paper towels. Unsalted commercial chips may also be used.
