Mexican Corn Soup

4 cups frozen corn kernels
1 cup low-sodium chicken broth
1/4 cup low-fat margarine
2 1/2 cups nonfat evaporated milk
1 garlic clove, minced
1 teaspoon dried oregano
Pepper, to taste
1/2 teaspoon cinnamon
3 tablespoons chopped mild green chilies
4 ounces low-fat Monterey Jack cheese, cubed
2 medium tomatoes, diced
Fresh parsley

In a food processor, blend corn and broth for 15 seconds.
Over medium heat, simmer corn mixture in margarine in a pan for 5 minutes, stirring frequently.
Blend in milk, garlic, oregano, pepper and cinnamon and bring to a boil.
Reduce heat, add chilies and simmer another 5 minutes.
Remove soup from heat and stir in cheese until melted.
Divide diced tomatoes among serving bowls, pour soup over tomatoes and garnish with parsley.
Serve immediately.

8 servings