Chicken Corn Soup

I got this recipe a couple years ago from Angie Pisciotta at an Enrichment activity. My family loves it! The ingredients are pretty simple, but it is very tasty. I like to use rotisserie chicken from the grocery store or Costco for a great flavor.

1 16 oz. package frozen whole kernel corn, thawed
1 cup chicken broth
1 4 oz. can diced green chili peppers
2 tbsp butter or margarine
1 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp pepper
1 clove garlic, minced
1 cup milk
2 cups chopped, cooked chicken
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese

In a blender combine half of the corn and the chicken broth. Blend until nearly smooth.

In a large saucepan, combine corn mixture, remaining corn, chili peppers, butter, dried oregano, salt, pepper, and garlic. Bring to a boil, reduce heat; simmer uncovered for 10 minutes. Stir in milk and chicken; heat through. Remove from heat. Stir in cheese until melted. Add tomatoes, if desired.