Thursday, January 20, 2011

Southwestern Corn Chowder

***Check out my new blog for better pics of this fantastic soup!

Since I'm in the soups section of this cookbook, I'll add at least one more good one. This is a great soup with lots of flavor! The picture doesn't do it justice.

4 boneless skinless chicken breast halves, cut into 3/4 inch cubes
1 medium onion, cut into thin wedges
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 cans (14.5 oz each) chicken broth
1 package (10 oz) 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

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.

Yield: About 2 quarts.

Get this: 1 cup (without cheese) is only 164 calories!

{Kudos to The Taste of Home Cookbook}

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