1. Combine corn and chicken stock in blender or food processor and puree. 2. 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. 3. Add milk, garlic, oregano,salt and pepper and bring to a boil. 4. Reduce heat, add chilies and simmer 5 minutes. 5. *May be frozen or refrigerated at this point. 6. To serve: 7. If refrigerated, reheat soup slowly. 8. Divide chicken and tomatoes among 6 bowls. 9. Remove soup from heat, add cheese and stir until cheese is melted. 10. Ladle into bowls,top with tortilla squares, and serve. 11. Tortilla Squares: 12. Preheat oil to 375 degrees in electric skillet, deep fryer or large pan. 13. Stack tortillas on cutting board and slice into 1/2 inch squares. 14. Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes. 15. Drain well on paper towels. 16. These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
