Simmer 5 minutes in 3 qt pan- Oleo and corn mixture; add Milk, Garlic, Oregano, Salt and Pepper; bring to boil. Reduce heat; add chilies and Chicken and simmer 5 minutes. Remove from heat. Add Cheese and Baking Soda (prevents curdling). Stir until melted. Ladle into bowls; top with Tomatoes and Tortilla Chips.
Originally Submitted
12/20/2010
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You can add this Santa Fe Corn Soup recipe to your own private DesktopCookbook.
