Ingredients

• 1/2  cup finely chopped green onion
• 2  cloves garlic, minced
• 1  tablespoon cooking oil
• 1  49-1/2-ounce can chicken broth
• 1  14-3/4-ounce can cream-style corn
• 1/2  teaspoon ground red pepper
• 1  9-ounce package (2 cups) frozen chopped, cooked chicken breast, thawed (optional)
• 2  beaten eggs
• 1  finely chopped green onion

Directions

1. In a large saucepan cook onions and garlic in hot oil for 4 to 5 minutes or until onion is tender. Stir in chicken broth, corn, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes.

2. If desired, stir in chicken; heat through. Pour the eggs into the soup in a steady stream while stirring 2 or 3 times to create shreds. Top each serving with the additional green onion. Makes 6 to 8 servings.