Southwest Corn Chowder

Name: Southwest Corn Chowder
Ingredients: 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; 34 cup picante sauce; 12 cup chopped sweet red pepper; 12 cup chopped green pepper; 2 tablespoons cornstarch; 2 tablespoons water; shredded monterey jack cheese (optional)

12 ingredients

5 steps

Ingredients

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
34 cup picante sauce
12 cup chopped sweet red pepper
12 cup chopped green pepper
2 tablespoons cornstarch
2 tablespoons water
shredded monterey jack cheese (optional)

Directions

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.