| 1 | Chunky salsa, sliced black olives, sour cream, sliced green onions, diced avocados 6-8 servings. |
| 2 | In blender or food processor , puree corn and chicken broth.melt butter in stockpo add corn puree and simmer over low heat for 5 minutes, stirring constantly. |
| 3 | Stir in milk, cumin, and garlic. |
| 4 | Tabasco and white pepper , next,soup may be cooled and frozen at this point. |
| 5 | Stack tortillas and cut into one inch squares. |
| 6 | Heat ?inch oil in heavy skillet and fry tortilla squares until golden. |
| 7 | Drain on paper towels and sprinkle with salt. |
| 8 | Put equal amounts of diced tomatoes and chicken in individual soup bowls. |
| 9 | Add shredded cheese to simmering sou and stir until cheese melts. |
| 10 | Spoon soup into bowls and garnish with tortilla squares. |
| 11 | Serve with condiments to be added as desired. |
| 12 | ( this is a version of a traditional mexican soup).4 bonnie /dc thanks, bonnie |
