Soup of the Week - MEXICAN CORN SOUP

                                                          Mexican Corn Soup  

Here's an easy soup with a bit of a kick for a chilly fall day. Perfect to serve after apple picking or a day at the pumpkin patch.  ! So grab your ingredients and let's get started! It's a hearty meal in itself and fun when accompanied with cornbread muffins! This recipe makes 8 servings.

Ingredients : 

4 cups frozen corn
1 cup chicken broth
1 teaspoon dried oregano
1/2 of a 4 ounce can of green chile peppers diced
1/4 teaspoon salt
1/2 teaspoon black pepper
2 cloves minced garlic
2 cups 1% milk
1 cup chopped cooked boneless skinless chicken
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese 

In a blender or food processor combine 2 cups frozen corn and all of the chicken broth.  Cover and blend until smooth.

In a large saucepan, combine the corn/broth puree, the remaining corn, chile peppers, dried oregano, salt, pepper and garlic.  Bring to boiling and reduce heat.  Simmer very gently, uncovered, for 10 minutes.  Add chicken, milk and tomatoes and simmer for another 10 minutes.

Remove saucepan from heat.  Stir in cheese (small amounts at a time) until completely melted.  Serve up and enjoy!!