3 1/2 c. fresh or frozen corn kernels
1 c. chicken stock
1/4 c. butter
2 c. milk
1 clove minced garlic
1 tsp. oregano
Salt and pepper
1 - 2 tbsp. diced green chilies
1 whole cooked, chopped chicken breast
1 c. diced tomatoes
1 c. cubed Monterey Jack cheese
2 tbsp. minced parsley
1 c. crushed corn chips

Combine corn (thawed if frozen) and chicken stock in blender and puree. In 3 quart saucepan, combine butter and corn. Simmer 5 minutes, stirring to keep corn from sticking to bottom of pan. Add milk, garlic, oregano, salt and pepper and bring to boil. Reduce heat, add chilies, simmer 5 minutes. Add chicken, tomatoes, simmer 2 minutes or till heated through. Remove from heat, add cheese, stir till melted. Sprinkle with parsley, chips and serve.