1 medium-size onion
2 cloves garlic
2 large tomatoes or 14 1/2 ounce can Italian plum tomatoes
1 to 2 tablespoons corn or vegetable oil
6 cups chicken broth or water
10 ounce package frozen corn kernels
4 ounce can chopped green chilies
1/4 cup fresh coriander or parsley leaves
1/2 cup yellow cornmeal
Salt
Freshly ground black pepper
1 tablespoon lemon or lime juice
1/2 cup shredded cheddar cheese (optional)

Preparation Instructions:

1. Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.

2. Heat the oil in a medium-size saucepan over medium heat. Add the onion and saute 2 to 3 minutes.

3. Add the garlic, tomatoes, broth, corn, and chiles. Bring the liquid to a simmer, then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the coriander.

4. While whisking constantly, slowly drizzle the cornmeal into the simmering soup. Simmer gently uncovered until thickened, about 10 minutes. Stir the bottom on occasion to make sure the cornmeal isn't sticking.