Southwest Corn And Tomato Soup With Chilis

• 1 cup vegetable juice (V-8)
• 1 cup chicken stock
• 4 large garlic cloves, minced
• 8 scallions, minced
• 3 cups frozen corn kernels (1 lb. package), not thawed
• 1/2 cup drained, chopped, canned mild green chilis
• 2 to 3 jalapeno peppers, seeded and minced
• 2 cups (35 oz can) drained, coarsely chopped Italian plum tomatoes, liquid reserved
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons minced fresh cilantro or parsley
• 2 cups shredded monterey jack
• 1/2 cup yoghurt (optional)

1. In a large pot, bring juice and stock to a boil. Stir in the garlic, scallions and corn and bring to a boil.
2. Simmer uncovered 2 minutes.
3. Stir in green chilies, jalapenos, tomatoes, salt and pepper and bring to a boil. Simmer uncovered for 5 minutes. Stir in cilantro and ladle soup into warmed bowls. Pass cheese and yogurt to stir into soup.
4. This soup is very chunky. Heat and add the reserved tomato liquid for those who like slurpier soup.

vegetable juice, chicken stock, garlic, scallions, frozen corn kernels, green chilis, peppers, italian plum tomatoes, kosher salt, freshly ground pepper, fresh cilantro, shredded monterey jack, yoghurt

Taken from www.epicurious.com/recipes/member/views/southwest-corn-and-tomato-soup-with-chilis-51645451 (may not work)