Southwestern Corn Chowder

• 4 boneless skinless chicken breast halves, cut into 3/4 inch cubes
• 1 medium onion, cut into thin wedges
• 1 tablespoon vegetable oil
• 2 tablespoons ground cumin
• 2 (14 1/2 ounce) cans chicken broth
• 1 (10 ounce) package 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 quart 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.

chicken breast halves, onion, vegetable oil, ground cumin, chicken broth, corn, picante sauce, sweet red pepper, green pepper, fresh cilantro, cornstarch, water, cheese

Taken from www.food.com/recipe/southwestern-corn-chowder-285103 (may not work)