Santa Fe Corn Soup

• 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

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.

frozen corn, chicken broth, butter, milk, garlic, oregano, baking soda, salt, chilies, chicken, grated monterey, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376428 (may not work)