From The Taste of Home Cookbook.
Make and share this Southwestern Corn Chowder recipe from Food.com.
- 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.