3 1/2 c. fresh (can use frozen) corn kernels
1 c. chicken broth
4 tbsp. butter
2 c. milk (whole, not skim)
1 tsp. ground cumin
1 clove garlic, minced
1 (4 oz.) can green chilies, diced
3 dashes Tabasco sauce
1 tsp. white pepper
8 corn tortillas
Oil for frying
Salt
1 c. diced tomatoes
2 c. diced cooked chicken breasts
1 c. shredded Monterey Jack cheese with jalapeno peppers

In processor, puree corn and broth. Melt butter in stock pot, add puree and simmer for 5 minutes, stirring. Add milk, cumin and garlic. Bring to boil, reduce heat and add chilies, Tabasco and pepper. Can cool and freeze at this point, if desired for use later.

Stack and cut tortillas into 1-inch squares. Heat 1/2 inch oil in skillet and fry until golden. Drain on paper towels; sprinkle with salt. Put equal amounts of tomatoes and chicken into bowls. Add shredded cheese to simmering soup, stir until melted. Spoon into bowls and garnish with tortilla squares.

CONDIMENTS:

Chunky salsa
Sliced black olives
Sour cream
Sliced green onions
Diced avocados