Southwest Corn Chowder

• 4 boneless skinless chicken breasts
• 1 medium onion, cut into thin wedges
• 1 tablespoon vegetable oil
• 2 teaspoons ground cumin
• 2 (14 1/2 ounce) cans chicken broth
• 1 (10 ounce) package frozen corn
• 34 cup picante sauce
• 12 cup chopped sweet red pepper
• 12 cup chopped green pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• shredded monterey jack cheese (optional)

1. Cut boneless,skinless chicken breasts into cubes.
2. In a 3 quart sauce pan cook chicken and onion in oil until juices run clear.Stir in cumin.
3. Add broth,corn,picante sauce, and peppers and bring to a boil.
4. Combine cornstarch and water-stirring until smooth.Stir cornstarch mixture into soup.Bring to a boil.
5. Cook and stir occasionally for 25-35 minute or until slightly thickened.Serve topped with cheese if desired.

chicken breasts, onion, vegetable oil, ground cumin, chicken broth, corn, picante sauce, sweet red pepper, green pepper, cornstarch, water, cheese

Taken from www.food.com/recipe/southwest-corn-chowder-377870 (may not work)