30ouncescans of corndrained or 3½ cups of fresh corn
¼teaspoonfreshly ground black pepper
3cupscooked chickenchopped bite-size
2-3teaspoonskosher saltTASTE the soup first and reduce this amount if you are using store-bought stocks
Melt the butter in a large pot over medium-high heat and saute the garlic until fragrant, about 1 minute. Add the stock, tomatoes, green chile, corn, oregano, cumin, paprika, black pepper, and cayenne pepper. Bring to a boil.
Reduce to a low simmer and add the chicken. Let it warm for a few minutes and then stir in the cream. Taste the soup and add salt as needed. Remove from the heat and serve.
FREEZER MEAL: This soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave. I store it in two-cup containers for easy lunches.