Southwestern Corn Chowder

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 16

Ingredients:

4 boneless skinless chicken breast halves, cut into 3/4 inch cubes

1 medium onion, cut into thin wedges

1 tablespoon vegetable oil

2 tablespoons ground cumin

2 (14 1/2 ounce) cans chicken broth

1 (10 ounce) package frozen corn

3/4 cup picante sauce

1/2 cup chopped sweet red pepper

1/2 cup chopped green pepper

2 tablespoons minced fresh cilantro

2 tablespoons cornstarch

2 tablespoons water

shredded monterey jack cheese (optional)

Directions:

1. In a 3 quart saucepan, cook chicken and onion in oil until chicken juices run clear. Stir in cumin. Add broth, corn, and picante sauce; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
2. Combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

By RecipeOfHealth.com