Corn And Jalapeno Cheese Soup

• 2 Tbsp. butter
• 1 small onion, chopped
• 1/2 tsp. ground cumin
• 3 1/2 c. regular strength chicken broth = 2 (14 1/2 oz.) cans
• 1 Tbsp. cornstarch
• 2 1/2 c. frozen corn kernels (1 lb.)
• 1 large red or green bell pepper, chopped and seeded
• 1/2 to 3/4 c. prepared salsa
• 2 1/2 c. (9 oz.) shredded jalapeno Jack cheese

1. In a 4 to 5-quart pan, melt butter over medium heat.
2. Add onion and cumin and cook, stirring often, until onion is soft but not brown.
3. Smooth blend 1 to 2 tablespoons of the broth with cornstarch.
4. Pour cornstarch mixture and remaining broth into pan; add corn, pepper and 1/4 cup salsa.
5. Bring to a boil over high heat, stirring.
6. Pour into a tureen or 4 wide bowls.
7. Offer cheese, salsa and corn tortilla chips.

butter, onion, ground cumin, regular strength chicken broth, cornstarch, corn, red, salsa, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386344 (may not work)