Mexican Corn Soup

By Kbird

Ingredients

• Condiments:
• 3 1/2 c. corn kernels
• 1 c. chicken broth
• 4 Tbs. butter
• 2 c. milk
• 1 tsp. cumin
• 1 clove garlic, minced
• 1 4-oz. can diced green chiles
• 3 dashes Tabasco
• 1 tsp. white pepper
• Doritos
• 1 c. diced tomatoes
• 2 c. diced, cooked chicken
• 1 c. shredded pepper jack cheese
• salsa
• sliced black olives
• sour cream
• sliced green onions
• diced avacados

Preparation

Step 1

Puree corn and chicken broth. Melt butter in stockpot. Add puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin and garlic. Heat to boiling, reduce heat, and stir in chiles, Tabasco and white pepper. (Soup may be cooled and frozen at this point.)

Put equal amounts of diced tomatoes and chicken in soup bowls. Add shredded cheese to simmering soup and stir until melted. Garnish with crumbled chips. Serve with condiments.