Mexican

Mexican Corn Soup is for Lunch.

Mexican Corn Soup takes 15 minutes to prepare.

Mexican Corn Soup takes 20 minutes to cook.

Mexican Corn Soup makes 8 servings.

The ingredients for Mexican Corn Soup are:

4 cups frozen corn
1 cup chicken broth
1 tsp dried oregano
1/2 of a 4 ounce can of green chile peppers diced
1/4 tsp salt
1/2 tsp black pepper
2 cloves garlic (minced)
2 cups 1% milk
1 cup chopped cooked chicken (boneless/skinless)
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese (4 ounces)

Fresh Parsley for Garnish (optional)

Here is how you make Mexican Corn Soup:

In a blender or food processor combine 2 cups of frozen corn (half of corn) and all the chicken broth. Cover and blend until smooth.In a large saucepan combine corn/broth puree, the remaining corn, chile peppers, dried oregano, salt, pepper and garlic. Bring to boiling; reduce heat. Simmer very gently, uncovered, for 10 minutes. Add chicken, milk and tomatoes and simmer very gently for another 10 minutes.Remove saucepan from heat. Stir in cheese (small amounts at a time) until completely melted. If desired sprinkle each serving with Fresh parsley for Garnish.Enjoy

The nutritional information for Mexican Corn Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 194.9

• Total Fat: 6.3 g
• Cholesterol: 28.7 mg
• Sodium: 279.0 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 2.7 g
• Protein: 13.6 g

Mexican Corn Soup is Mexican cuisine.