Southwest Corn Chowder

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 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 cornstarch
• 2 tablespoons water
• shredded monterey jack cheese (optional)

Recipe

• 1 cut boneless,skinless chicken breasts into cubes.
• 2 in a 3 quart sauce pan cook chicken and onion in oil until juices run clear.stir in cumin.
• 3 add broth,corn,picante sauce, and peppers and bring to a boil.
• 4 combine cornstarch and water-stirring until smooth.stir cornstarch mixture into soup.bring to a boil.
• 5 cook and stir occasionally for 25-35 minute or until slightly thickened.serve topped with cheese if desired.