Labadie Recipe Database

Name Mexican Corn Soup Number of People 6 List of Ingredients 16 oz. package frozen whole kernel corn, thawed (about 3 cups) 1 c. chicken broth 4 1/2 oz. can diced, green chilies 2 T. margarine 1 T. snipped fresh oregano or 1 tsp. dried oregano, crushed 1/2 tsp. minced garlic (1 clove) 1/4 tsp. salt 1/4 tsp. black pepper 2 c. milk 1 c. choppped, cooked chicken (about 5 oz.) 1 c. chopped tomatoes 1 c. shredded Monterey Jack cheese (4 oz.) snipped fresh parsley (optional) Description In a blender, combine half of the corn and all the chicken broth. Cover; blend until nearly smooth. In a large saucepan, combine corn puree, remaining corn, undrained green chilies, butter, dried oregano (if using), garlic, salt and pepper. Bring to boiling; reduce heat and simmer,uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and fresh oregano (if using); heat through. Remove from the heat. Stir in cheese until melted. If desired, sprinkle each serving with snipped parsley. Time 30 minutes Difficulty (1-5) 1 Notes 279 calories, 14 g fat (8 g saturated fat), 56 mg cholesterol, 479 mg sodium, 23 g carbohydrates, 0 g fiber, 18 g protein Image