Thursday, January 20, 2011

Southwestern Corn Chowder


***Check out my new blog for better pics of this fantastic soup! http://www.kayescupboard.com/southwestern-corn-chowder/

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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