2 tbsp. corn oil
1 med. onion, finely chopped
2 cloves garlic, minced
1 tsp. oregano leaves
3 c. chicken broth, canned, powdered, or homemade
1 (1 lb. 13 oz.) can peeled Italian tomatoes
2 c. sweet corn, frozen, canned or fresh
1/2 lb. jack cheese or any mild white cheese
Salt and pepper to taste

In a frying pan heat oil and saute onion, with garlic and oregano until onion is softened. In a small soup pot combine broth and tomatoes breaking up the tomatoes with a fork (or chop them). Add onions and simmer for 10 minutes, then add corn and cheese. Salt and pepper to taste and serve when cheese begins to melt. Serves 4-6.