3 1/2 cups frozen corn
1 cups chicken broth
4 T butter or margarine (or butter sub)
2 cups milk (or milk sub)
1 tsp ground cumin
1 clove garlic, minced
4 oz can green chiles, chopped
2 cups chicken, cooked
salt, pepper, onion powder, garlic to taste.
Puree corn and hot chicken broth in blender. Melt butter in pot, add puree and simmer on low heat, stiring constantly. Stir in milk, cumin, and garlic and heat to boiling. Reduce heat and stir in green chiles, and spices.
Serve with toppings: corn chips, tomatoes, salsa, black olives, sour cream (tofutti is gfcf), green onions, avocado, etc.
I make a double batch so that we have leftovers.