FIESTA CORN SOUP

1 Tablespoon butter
1 cup onion, chopped
1 medium clove garlic, minced
2 17-ounce cans creamed corn
1 17-ounce can corn kernels
1 cup chicken stock/broth
2 cups whole milk
1 4-ounce can green chilies, diced
1 teaspoon ground cumin
1 teaspoon ground white pepper
¼ teaspoon Tabasco sauce
2 cups chicken breast, cooked, cubed
1 ½ cup Monterey Jack cheese, shredded

GARNISHES: black olives, sour cream, salsa, avocado, corn chips.

1. In a large, heavy pot, melt butter and sauté onion over medium heat until translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Do not allow onion and garlic to brown.

2. Puree creamed corn, corn kernels and chicken stock in a blender or food processor. The mixture should not be completely smooth, but should still have some texture. Add corn mixture to pot, and simmer gently over medium heat for 10 minutes. Stir in milk, green chilies, cumin, white pepper and Tabasco. Add chicken and shredded cheese, stir until cheese melts. Ladle into soup bowls. Serve immediately with your choice of garnishes.

Individual soup bowls may be lined with a warm tortilla before ladling in the soup.