Southwestern Corn Chowder

 Photo and recipe by Taste of Home

Ingredients
4 boneless skinless chicken breast halves, cut into ¾ inch cubes
1 medium onion, cut into thin wedges
1 Tbsp. vegetable oil
2 tsp. ground cumin
2 cans (14.5-oz each) chicken broth
1 package (10 oz) frozen corn
¾ c. picante sauce
½ c. chopped sweet red pepper
½ c. chopped green pepper
2 Tbsp. minced fresh cilantro
2 Tbsp. cornstarch
2 Tbsp. water
shredded Monterey Jack cheese, optional

Notes / Directions
1.  In a 3-qt. 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.

Also delicious with avocado chunks, broken corn chips, and a squeeze of
fresh lime on top!

~ Kim