Mexican Corn Soup - cooking recipe

Ingredients

3 1/2 c. corn (fresh) or 18 oz. pkg. (frozen)
1 c. chicken stock
1/2 stick margarine
2 c. chicken broth
minced garlic
salt and pepper
1 tsp. oregano
2 Tbsp. chopped chilies
1 c. diced tomatoes
1 c. chopped cooked chicken breasts
1 c. cubed Monterey Jack cheese
2 Tbsp. minced parsley

Preparation

Combine the corn and 1 cup chicken stock in blender.
Melt the margarine in pan. Add corn mixture and cook slowly for 5 minutes. Add the 2 cups chicken broth, minced garlic, salt, pepper, oregano and chopped chilies. Simmer for 5 minutes. Remove from heat.
May be frozen at this point.
Add the remaining ingredients.
Heat and serve.