Prep 10 mins
Cook 20 mins
From The Taste of Home Cookbook.
- 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)
- 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.
- 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.
Very good and easy to make. I did change it up a bit because of what I had on hand. I used precooked chicken and 1/2 cup of frozen cut onions. I didn't cook them in oil. I just added them to the pan. I used 32 ounces of chicken broth and an 11 ounce can of corn (I'm not a fan of frozen veggies). I also only had green pepper so I used a cup of that. Everything esle I followed. This had just the perfect amount of heat for me. I am a whimp when it comes to spicy but this was just right. I did top our servings with mexican blend cheese. Very good and even better when it sat and the flavors melded.
This was great, definitely quick and easy to prepare as others have mentioned. I made my own picante sauce to use. The soup was really nice - warm and filling, with a wonderful flavor. Thanks for sharing!
Excellent soup - made for a wonderful supper soup. Made as posted with great results. Served with crusty rolls. Have added this to my soup collection. I love 'Southwestern' soups! Thank you for sharing.