Southwest Corn Chowder

Submitted by OU Amy Miller

"Great light flavorful soup!"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4-6

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
• 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)

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.