1 16-ounce package frozen whole kernel corn, thawed
1 cup chicken broth
1 4-1/2-ounce can diced green chile peppers
2 tablespoons butter or margarine
1/2 teaspoon bottled minced garlic (1 clove)
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk
1 cup chopped cooked chicken (about 5 ounces)
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese (4 ounces)
Snipped fresh parsley (optional)
Fresh oregano sprigs (optional)

Recipe Directions
1. In a blender, combine half of the corn and the chicken broth. Cover; blend until nearly smooth.
2. In a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and snipped oregano (if using); heat through. Remove from heat. Stir in cheese until melted. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs. Makes 6 servings.