Ingredients

• 1 cup frozen chopped onions
• 1 teaspoon crushed garlic
• 2 cups frozen corn kernels, divided
• 3 (4-ounce) cans diced green chiles, divided (recommended: Ortega)
• 4 cups chicken stock
• 1 teaspoon Mexican seasoning
• 2 tablespoons butter
• 1 (8-ounce) package sliced fresh mushrooms
• 3/4 cup Mexican crema (recommended: Caciqus)
• Salt and freshly ground black pepper
• Fresh cilantro leaves, chopped, for garnish
• Crumbled cotija cheese, for garnish

Instructions

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. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
3. 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.
4. Serve soup hot garnished with cilantro and cotija cheese.