Santa Fe Corn Soup - cooking recipe

Ingredients

3 1/2 c. frozen corn
1 c. chicken broth
1/4 c. butter
2 c. milk
1 garlic clove, minced
1 tsp. oregano
1/4 tsp. baking soda
salt and pepper to taste
3 Tbsp. diced canned chilies
1 c. cubed cooked chicken
1 c. grated Monterey Jack cheese
1 c. diced tomatoes

Preparation

Combine corn and broth in blender or food processor and puree. In 3-quart saucepan, combine butter and corn mixture.
Simmer slowly 5 minutes.
Add milk, garlic, oregano, salt and pepper and bring to a boil.
Reduce heat and add chilies and chicken.
Simmer 5 minutes.
Remove from heat, add cheese and baking soda (to prevent curdling), and stir until cheese is melted.
Ladle soup into bowls and top with tomatoes.
Serve with tortilla chips.