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1
In blender or food processor, puree corn and chicken broth.
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2
Melt butter in stockpot.
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3
Add corn puree and simmer over low heat for 5 minutes, stirring constantly.
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4
Stir in milk, cumin, and garlic.
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5
Tabasco and white pepper, next, soup may be cooled and frozen at this point.
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6
Stack tortillas and cut into one inch squares.
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7
Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden.
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8
Drain on paper towels and sprinkle with salt.
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9
Put equal amounts of diced tomatoes and chicken in individual soup bowls.
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10
Add shredded cheese to simmering sou and stir until cheese melts.
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11
Spoon soup into bowls and garnish with tortilla squares.
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12
Serve with condiments to be added as desired.
