Mexican Corn Soup
(from Tolsie’s recipe box)
This recipe came from Dunsmuir Inn/ Rosie’s Ice Cream Parlor. 1990
Source: Julie
Categories: Soups
Ingredients
- 1 16 oz. frozen corn
- 1 C. chicken broth
- 1/4 C. butter
- 2 C. milk
- 1 clove garlic minced
- 1 tsp. oregano
- 1-2 tbsp. diced green chiles
- 1 cooked chicken breast chopped
- 1 C. grated jack cheese
- You may as well double this recipe as you will want extra.
Directions
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Combine corn and broth in a blender.
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In a saucepan, combine corn mixture, butter, milk, garlic,oregano, chiles and chicken breast.
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Simmer 20 minutes.
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When serving, add grated cheese to bottom of bowl, add soup and top with fritos.
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For a full crock pot, 4 times this recipe.