Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 c Corn kernels
1 c Of chicken broth
4 tb Butter
2 c Milk
1 ts Ground cumin
1 Clove garlic, minced
4 oz Can diced green chiles
3 ds Tabasco sauce
1 ts Ground white pepper
8 Corn tortillas
Oil for frying
Salt to taste
1 c Diced tomatoes
2 c Monterey Jack Cheese with ja

chunky salsa, sliced black olives, sour cream, sliced green onions,
diced avocados 6-8 servings. In blender or food processor , puree
corn and chicken broth.Melt butter in stockpo Add corn puree and
simmer over low heat for 5 minutes, stirring constantly. Stir in
milk, cumin, and garlic. Tabasco and white pepper , next,soup may be
cooled and frozen at this point. Stack tortillas and cut into one
inch squares. Heat 1/2 inch oil in heavy skillet and fry tortilla
squares until golden. Drain on paper towels and sprinkle with salt.
Put equal amounts of diced tomatoes and chicken in individual soup
bowls. Add shredded cheese to simmering sou and stir until cheese
melts. Spoon soup into bowls and garnish with tortilla squares. Serve
with condiments to be added as desired. ( this is a version of a
traditional Mexican soup).4 Bonnie /DC Thanks, Bonnie

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