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Mexican Corn Soup
By Ingrid Wallace
2 T - margarine
1/2 c. - chopped onion
1 bag (16 oz.) - corn, thawed
2 T - flour
1 can - chicken broth (14 1/2 oz.)
2 c. - milk
1 c. - shredded cheddar cheese (or Mexican cheese mix)
1 can (4 1/2 oz.) - chopped green chilies
1/2 c. - cooked, crumbled bacon
2-3 chicken breasts - cooked, cubed or shredded (opt.)
Heat butter. Sautee onions for 5 minutes. Add corn and cook until tender. Add flour, stir until smooth. Add milk and broth. Heat until boils. Lower heat and add cheese, chicken and chilies. Add salt, pepper to taste, cook until cheese is melted. Serve soup with crushed tortilla chips and bacon. Makes 6-8 servings.
Prep Time: 10 minutes Cook Time: 20 minutes
Category: Soups Servings: 7

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