3 1/2 c. corn
1 c. chicken stock
1/4 c. butter
2 c. milk
1 minced garlic clove
1 tsp. oregano
1 tsp. chili powder (or to taste)
Salt & pepper
1-2 tbsp. diced green chili peppers
1 lg. chicken breast, cooked & diced
1 c. diced tomatoes
1 c. cubed Monterey Jack cheese
2-4 fresh cilantro leaves

Combine corn and chicken stock in blender and puree. In a 3 quart saucepan melt butter; add corn mixture and simmer 5 minutes, stirring to keep corn from sticking. Add milk, garlic, oregano, chili powder, salt and pepper and bring to a boil. Reduce heat; add chilies and simmer 5 minutes. Add chicken and tomatoes; allow to simmer 20 minutes. Add cheese and stir until melted. Garnish with cilantro leaves; serve with hot tortillas or corn chips. 6 servings.