Creamy Green Chile Soup

Ingredients

• 2 tablespoons butter 
• 4 cups chicken stock see 
• 2 cups corn kernels frozen divided
• 6 servings cotija cheese crumbled for garnish
• 6 servings cilantro leaves fresh chopped for garnish
• 8 ounce mushrooms fresh sliced
• 1 teaspoon garlic crushed
• 12 ounce chiles diced green divided canned recommended: Ortega
• 0.8 cup crema mexicana recommended: Caciqus
• 1 cup onions frozen chopped
• 6 servings salt and pepper black freshly ground
• 1 teaspoon mexican seasoning 

Equipment

• frying pan
• pot
• blender
• kitchen towels

Directions

1. In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
2. Meanwhile, melt butter in medium skillet over medium-high heat.
3. Add remaining corn and green chiles.
4. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
5. Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
6. Serve soup hot garnished with cilantro and cotija cheese.