Mexican Corn Soup

• One 16 oz package frozen corn
• 1 cup chicken broth
• One 4 oz can diced green chile peppers
• 2 Tbsp butter
• 1 tsp dried oregano
• 1/2 tsp minced garlic
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups milk
• 1 cup chopped chicken
• 1 cup chopped tomatoes
• 1 cup shredded Monterey Jack cheese
• snipped fresh parsley

1. 1. In a blender, combine half of the corn and the chicken broth. Cover; belnd until nearly smooth.
2. 2. In a large saucepan, combine corn puree, remaining corn, undrained chile peppers, butter dired oregano, garlic, salt and pepper. Bring to boil; reduce heat. Simmer, uncovered for 10 minutes. Stir in milk, chicken and tomatoes. Heat through. Remove from heat.
3. 3. Stir in cheese until melted. If desired, sprinkle each serving with snipped parsley.

corn, chicken broth, green chile peppers, butter, oregano, garlic, salt, black pepper, milk, chicken, tomatoes, shredded monterey jack cheese, parsley

Taken from www.epicurious.com/recipes/member/views/mexican-corn-soup-1272576 (may not work)