Santa Fe Corn Soup

  • Yield: 6 servings


3 1/2cups frozen corn kernels
1cup chicken broth
1/4cup (1/2 stick) butter or margarine
2cups milk, or 1 cup evaporated milk plus 1 cup water
1clove garlic, minced
1teaspoon oregano
-- Salt and pepper to taste
3tablespoons canned green chiles, rinsed, drained and chopped
1cup chopped cooked chicken
1cup (4 ounces) shredded Monterey Jack cheese
1/4teaspoon baking soda
1cup chopped tomatoes


  1. Combine the corn and chicken broth in a blender or food processor and process until pureed. Combine the corn mixture and butter in a 3-quart saucepan. Bring to a simmer, stirring constantly. Simmer for 5 minutes, stirring constantly.
  2. Add the milk, garlic, oregano, salt and pepper and mix well. Bring to a boil. Reduce the heat. Add the green chiles and chicken. Simmer for 5 minutes, stirring frequently. Remove from the heat.
  3. Add the cheese and baking soda and cook until the cheese is melted, stirring constantly. Ladle into soup bowls. Top with equal portions of the tomatoes and garnish with a fried tortilla triangle and a sprig of fresh oregano.

Recipe reprinted with permission from The Junior League of Lubbock., A Pefect Setting, (The Junior Leage of  Lubbock, 2005)