Serves: 6
Total Calories: 284
Purée broth with half the corn in blender. In a large saucepan, combine purée, butter, remaining corn, chiles, seasoning, and garlic. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Stir in milk, chicken, and tomatoes; heat through. Remove saucepan from heat. Stir in cheese until melted.
This Western Cheese Corn Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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