Sopa De Maiz (mexican Corn Soup)

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 cups fresh corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed) or 8 cups frozen corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed)
• 1/2 cup chopped yellow onion
• 2 garlic cloves, minced
• 2 1/2-3 cups chicken stock or 2 1/2-3 cups chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups buttermilk
• 1 (4 ounce) can diced green chilies, drained
• tabasco sauce, to taste
• 2 cups cubed cooked chicken
• 1 tomato, peeled, seeded, and chopped
• 1 tablespoon chopped cilantro
• 6 corn tortillas, crisped and broken up
• salsa
• sour cream
• sliced green onion
• chopped olive
• grated monterey jack cheese

Recipe

• 1 combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
• 2 in a big soup pot over med heat; melt the butter.
• 3 add in corn mixture, cumin, salt, and pepper.
• 4 simmer, covered, for 5 minutes.
• 5 add in buttermilk and 1 1/2 cups more stock; bring to a boil.
• 6 add in chiles, tabasco, chicken, tomato, and cilantro.
• 7 lower heat to med-low; simmer, uncovered, for 30 minutes.
• 8 add in remaining 1/2 cup stock if soup is too thick.
• 9 serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
• 10 note: to crisp corn tortillas: preheat oven to 400°; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.