Mexican Corn Soup

 1 – 16 oz. pkg. frozen whole kernel corn, thawed

 2 – Cups chicken broth

 2 – Tbsp. butter or margarine

 1 – 4-1/2 oz. can diced green chili peppers

 1 – clove garlic, minced

 1 – Tbsp. snipped fresh oregano or l tsp. dried oregano, crushed

 1/4 – tsp. salt

 1/4 – tsp. ground black pepper

 1 – cup milk

 2 – cups chopped, cooked chicken

 1 – cup chopped fresh tomatoes (You can substitute canned chopped tomatoes)

 1 – cup shredded Monterey Jack Cheese (4 oz.)

 cilantro as garnish, optional

 tortilla strips, optional

 In a blender container combine half of the corn and the chicken broth. Cover; blend until nearly smooth.

 In a large saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic, dried oregano (if using dried instead of fresh), salt, and black pepper.

 Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

 Stir in milk, chicken, tomatoes, and fresh oregano (if using instead of dried); heat through.

 Remove from heat.

 Stir in cheese until melted.

 Sprinkle with fresh cilantro and tortilla strips, if desired.

 If you like heat add chopped jalapeno along with the diced green chili peppers.