Creamy Green Chile Soup

• 1 cup frozen chopped onions
• 1 teaspoon crushed garlic
• 2 cups frozen corn kernels, divided
• 3 (4-ounce) cans diced green chiles, divided (recommended: Ortega)
• 4 cups chicken stock
• 1 teaspoon Mexican seasoning
• 2 tablespoons butter
• 1 (8-ounce) package sliced fresh mushrooms
• 3/4 cup Mexican crema (recommended: Caciqus)
• Salt and freshly ground black pepper
• Fresh cilantro leaves, chopped, for garnish
• Crumbled cotija cheese, for garnish

1. In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning.
2. Bring to a boil.
3. Reduce heat and simmer for 10 minutes.
4. Meanwhile, melt butter in medium skillet over medium-high heat.
5. Add remaining corn and green chiles.
6. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
7. Transfer chile mixture to a blender.
8. Puree until smooth, working in batches if necessary.
9. *(TIP: Cover blender with dish towel and pulse.)
10. Return puree to skillet and add sauteed vegetables.
11. Bring to a boil.
12. Reduce to low heat and stir in Mexican crema.
13. Season, to taste, with salt and pepper.
14. Serve soup hot garnished with cilantro and cotija cheese.

onions, garlic, corn kernels, green chiles, chicken stock, seasoning, butter, mushrooms, salt, cilantro, cotija cheese

Taken from www.foodnetwork.com/recipes/creamy-green-chile-soup-recipe.html (may not work)