Sopa De Maiz (mexican Corn Soup)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 1/2 cups fresh corn kernels (8 to 12 ears)
• 1 cup chicken stock
• 1/4 cup butter (1/2 stick)
• 2 cups milk
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• salt & freshly ground black pepper, to taste
• 1 -2 tablespoon canned diced chile, rinsed and drained
• 1 cooked boneless skinless chicken breast
• 1 cup diced fresh tomato
• 1 cup cubed monterey jack cheese
• 2 tablespoons parsley, minced, for garnish
• 6 -8 corn tortillas
• oil, for frying tortilla

Recipe

• 1 combine corn and chicken stock in blender or food processor and puree.
• 2 in a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
• 3 add milk, garlic, oregano,salt and pepper and bring to a boil.
• 4 reduce heat, add chilies and simmer 5 minutes.
• 5 *may be frozen or refrigerated at this point.
• 6 to serve:.
• 7 if refrigerated, reheat soup slowly.
• 8 divide chicken and tomatoes among 6 bowls.
• 9 remove soup from heat, add cheese and stir until cheese is melted.
• 10 ladle into bowls,top with tortilla squares, and serve.
• 11 tortilla squares:.
• 12 preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
• 13 stack tortillas on cutting board and slice into 1/2 inch squares.
• 14 drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
• 15 drain well on paper towels.
• 16 these are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.