- 4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
- 1 medium onion, cut into thin wedges
- 1 tablespoon cooking oil
- 2 teaspoons ground cumin
- 2 cans (14-1/2 ounces each) chicken broth
- 1 package (10 ounces) frozen whole kernel corn
- 3/4 cup picante sauce
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 2 tablespoons finely chopped fresh cilantro or parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
- Shredded Monterey Jack cheese, optional
- 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. Combine cornstarch and water; 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. Yield: 6 servings (about 2 quarts).
Reviews forSouthwestern Corn Chowder
"This soup was an instant hit with my family and is asked for often"
"I have been making this soup for about 2 years now - as soon as the weather starts to cool, the kids start asking for it!"