3 1/2 c. frozen corn, thawed
1 c. chicken stock
1/4 c. butter
2 c. milk
1 garlic clove, minced
Salt to taste
1 tsp. oregano
1 to 2 tbsp. diced chili
1 whole cooked chicken breast, shredded into bite size pieces
1 c. diced tomatoes
1 c. shredded Monterey Jack cheese

Combine corn and chicken stock in blender or food processor and puree.

In 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes. Add milk, garlic, oregano, salt to taste and bring to a boil. Reduce heat, add chilies and simmer 5 minutes. Add cheese, stir until melted. Add chicken.

Serve immediately, topping each bowl with a generous garnish of tomatoes. Serves 6.