Sopa De Maiz (Mexican Corn Soup) - cooking recipe

Ingredients

3 1/2 cups fresh corn kernels (8 to 12 ears)
1 cup chicken stock
1/4 cup butter (1/2 stick)
2 cups milk
1 garlic clove, minced
1 teaspoon dried oregano
salt & freshly ground black pepper, to taste
1 -2 tablespoon canned diced chile, rinsed and drained
1 cooked boneless skinless chicken breast
1 cup diced fresh tomato
1 cup cubed monterey jack cheese
2 tablespoons parsley, minced, for garnish
6 -8 corn tortillas
oil, for frying tortilla

Preparation

Combine corn and chicken stock in blender or food processor and puree.
In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
Add milk, garlic, oregano,salt and pepper and bring to a boil.
Reduce heat, add chilies and simmer 5 minutes.
*May be frozen or refrigerated at this point.
To serve:
If refrigerated, reheat soup slowly.
Divide chicken and tomatoes among 6 bowls.
Remove soup from heat, add cheese and stir until cheese is melted.
Ladle into bowls,top with tortilla squares, and serve.
Tortilla Squares:
Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
Stack tortillas on cutting board and slice into 1/2 inch squares.
Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
Drain well on paper towels.
These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.