Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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