Recipe by Scarlett516
From The Taste of Home Cookbook.
Top Review by bmcnichol
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.
- 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)
Directions See How It's Made
- 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.