tomatoes, peeled, seeded, and chopped
quarts chicken broth
large ears of corn
pound Monterey Jack (or Cheddar), cut into thin strips
t. parsley, minced (or cilantro)
Salt and Pepper to taste
Saute onion in hot oil, add tomatoes,cook until onios are transparent. Add the broth and bring to a boil. Cut kernels from the cobs, add to soup, and simmer gently for 8 minutes. Strain the broth and put the pulp with a little liquid in a blender to liquify. Return mixture to broth. Reheat the soup, add cheese and parsley. Salt and papper to taste. Serve with hot French Bread.