Chicken shares the spotlight with corn in this well-seasoned soup. Blending part of the corn with the chicken broth is an easy way to thicken the soup and boost the flavor.
In a blender, combine half of the corn and the broth. Cover; blend until nearly smooth.
In a large saucepan, combine corn puree, remaining corn, chiles, butter (or margarine), garlic, dried oregano (if using), salt and 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.
1 1/2 lean protein, 1 1/2 starch