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

  1. Combine corn and broth in a blender.

  2. In a saucepan, combine corn mixture, butter, milk, garlic,oregano, chiles and chicken breast.

  3. Simmer 20 minutes.

  4. When serving, add grated cheese to bottom of bowl, add soup and top with fritos.

  5. For a full crock pot, 4 times this recipe.

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