Southwestern Corn Chowder
Total TimePrep: 20 min. Cook: 25 min.
Makes7 servings (about 2 quarts)
- 4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
- 1 medium onion, cut into thin wedges
- 1 tablespoon canola oil
- 2 cans (14-1/2 ounces each) chicken broth
- 1 package (10 ounces) frozen corn
- 3/4 cup picante sauce
- 2 teaspoons ground cumin
- 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 large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
- Combine cornstarch and water until smooth; gradually 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.
Nutrition Facts1 cup: 164 calories, 4g fat (1g saturated fat), 36mg cholesterol, 611mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 16g protein.
May 12, 2017
This soup is amazing!! I've made it multiple times. You can spice it up or down depending on the salsa you use. I use Pacante Mild Chunky. This is my favorite go to for soup.
Oct 15, 2014
This soup was an instant hit with my family and is asked for often
Oct 28, 2012
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!
Nov 15, 2010
This is a great and easy recipe. To make it faster after work, I grab a rotisserie chix from the store on the way home. And if I want to turn up the spice, I just up the heat of the salsa. Such great flavor and so easy!!
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