Sopa De Maiz

• 3 1/2 cups corn
• 1 cup chicken broth
• 4 tablespoons butter
• 2 cups milk
• 1 teaspoon cumin ground
• 1 clove garlic minced
• 4 ounces green chili peppers, canned diced
• 3 dash red hot pepper sauce
• 1 teaspoon white pepper ground
• 8 each corn tortillas (6-inch)
• 1 x vegetable oil for frying
• 1 x salt to taste
• 1 cup tomatoes diced
• 2 cups monterey jack cheese with jalapeno pepper

1. In blender or food processor, puree corn and chicken broth.
2. Melt butter in stockpot.
3. Add corn puree and simmer over low heat for 5 minutes, stirring constantly.
4. Stir in milk, cumin, and garlic.
5. Tabasco and white pepper, next, soup may be cooled and frozen at this point.
6. Stack tortillas and cut into one inch squares.
7. Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden.
8. Drain on paper towels and sprinkle with salt.
9. Put equal amounts of diced tomatoes and chicken in individual soup bowls.
10. Add shredded cheese to simmering sou and stir until cheese melts.
11. Spoon soup into bowls and garnish with tortilla squares.
12. Serve with condiments to be added as desired.

corn, chicken broth, butter, milk, cumin ground, garlic, green chili peppers, red hot pepper sauce, white pepper, corn tortillas, vegetable oil, salt, tomatoes, cheese

Taken from recipeland.com/recipe/v/sopa-de-maiz-41271 (may not work)