3 1/2 c Corn kernels

1 c Of chicken broth

4 tb Butter

2 c Milk

1 ts Ground cumin

1 Clove garlic, minced

4 oz Can diced green chiles

3 ds Tabasco sauce

1 ts Ground white pepper

8 Corn tortillas

Oil for frying Salt to taste 1 c Diced tomatoes

2 c Monterey Jack Cheese with ja

chunky salsa, sliced black olives, sour cream, sliced green onions, diced avocados 6-8 servings. In blender or food processor , puree corn and chicken broth.Melt butter in stockpo Add corn puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic. Tabasco and white pepper , next,soup may be cooled and frozen at this point. Stack tortillas and cut into one inch squares. Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden. Drain on paper towels and sprinkle with salt. Put equal amounts of diced tomatoes and chicken in individual soup bowls. Add shredded cheese to simmering sou and stir until cheese melts. Spoon soup into bowls and garnish with tortilla squares. Serve with condiments to be added as desired. ( this is a version of a traditional Mexican soup).4 Bonnie /DC Thanks, Bonnie