Mexican Corn Soup
Another cold weather warning today (we have 9C degrees) and it’s best to stay home only. And because it’s cold, I wanted to prepare a soup for us. I browsed the internet to look for different recipe and found this Mexican corn soup recipe… (Side story: this should have been our snack but because I stayed longer net surfing checking on this exposed acne treatment system, the cooking hasn’t done yet until after this post, hahaha!) … Ok, yes a little late but still good for dinner as the temperature is getting lower… soup is still best! 
Ok here’s the recipe which is good for 6 servings:
Prep Time: 20 mins
Ingredients:
* 16 ounce(s) corn, whole kernel frozen, thawed
* 1 cup(s) broth, reduced-sodium chicken
* 4 ounce(s) pepper(s), green chile
* 1 clove(s) garlic, minced
* 1 tablespoon oregano, fresh, or 1 teaspoon dried oregano, crushed
* 1/2 teaspoon salt
* 1/4 teaspoon pepper, black ground
* 2 cup(s) milk, fat-free
* 1 cup(s) chicken, breast (cooked), chopped
* 1 cup(s) tomato(es), chopped
* 1 cup(s) cheese, shredded Monterey Jack
* parsley
* oregano, fresh
Preparation:
1. In a blender, combine half of the corn and the chicken broth. Cover; blend until nearly smooth.
2. In a large saucepan, combine corn puree, remaining corn, chile peppers, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in milk, chicken, tomatoes, and snipped oregano (if using); heat until just boiling. Remove from heat. Stir in cheese until melted. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs.
Enjoy your soup! 
