Mexican chicken and corn soup

[ilyena_sylph]

2 tsp butter
2 tsp minced garlic
6 c chicken broth
10 oz can tomatoes with green chiles
3-4 c frozen corn
3-4 tsp kosher salt
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp paprika
1/4 tsp ground pepper
1/4 tsp cayenne pepper
3 c chicken cooked, chopped
3/4 c heavy whipping cream
colby jack cheese

Add butter and garlic to a large pot. Simmer for a few minutes. Add stock, tomatoes, corn and all spices. Bring to a boil.
Reduce to a low simmer. Add your chicken and let it warm up for a few minutes. Stir in your heavy cream until all mixed. Cook for 5 more minutes.
Serve into bowls and sprinkle cheese on top.