Sopa De Maiz (Mexican Corn Soup)

• 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

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.

fresh corn kernels, chicken stock, butter, milk, garlic, oregano, salt, chile, chicken breast, tomato, cubed monterey, parsley, corn tortillas, oil

Taken from www.food.com/recipe/sopa-de-maiz-mexican-corn-soup-230771 (may not work)