Ingredients:
8 cups fresh corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed) or 8 cups frozen corn kernels ( if frozen, use 2 packages 10 ounces each thawed and rinsed)
1/2 cup chopped yellow onions
2 garlic cloves, minced
2 1/2-3 cups chicken stock or 2 1/2-3 cups chicken broth
3 tablespoons butter or 3 tablespoons margarine
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon white pepper
2 cups buttermilk
1 (4 ounce) cans diced green chilies, drained
Tabasco sauce, to taste
2 cups cubed cooked chicken
1 tomatoes, peeled, seeded, and chopped
1 tablespoon chopped cilantro
6 corn tortillas, crisped and broken up
salsa
sour cream
sliced green onions
chopped olives
grated monterey jack cheese
Directions:
Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
In a big soup pot over med heat; melt the butter.
Add in corn mixture, cumin, salt, and white pepper.
Simmer, covered, for 5 minutes.
Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
Add in chiles, Tabasco, chicken, tomato, and cilantro.
Lower heat to med-low; simmer, uncovered, for 30 minutes.
Add in remaining 1/2 cup stock if soup is too thick.
Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
Note: to crisp corn tortillas: preheat oven to 400F; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.
Servings: 8
Time preparation: 45 min.
Time total: 80 min.