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Southwestern Corn Chowder




Source of Recipe


Taste Of Home






List of 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 teaspoons 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 cold water
  
• Shredded Monterey Jack cheese (optional)
  






Instructions



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






Final Comments


Makes 7 servings (about 2 quarts)