Southwestern Corn Chowder

Submitted by Scarlett516

"From The Taste of Home Cookbook."

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 2 quarts
• Serves: 7

ingredients

• 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

1. 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.
2. 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.

Reviews

[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.

 

[Starrynews]

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!

 

[Gerry]

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.

 

[Heydarl]

DH said "two thumbs up, five stars & five yee-haas" :lol:. This was magnificent & so easy to make. I followed the recipe with a couple of changes - no cumin in the cupboard, so added a healthy dose of Mexican Chili Powder, used a jar of medium chunky salsa instead of picante sauce & added a little dried cilantro instead of fresh. We both loved this recipe & it will be a regular, easy meal for us. Thanks Scarlett for sharing this keeper.

 

[Bayhill]

Delicious! We really loved this quick and easy corn chowder. Next time, I think that I might use only half of the amount of cumin called for in the recipe. I'm a huge lover of cumin and thought it was fine, but others in my family thought it was a little too overpowering. This chowder would also be great topped with crushed tortilla chips. Thank you for sharing this wonderul recipe. *Made for PAC Spring '08*