SOUTHWESTERN CORN CHOWDER

Southwestern Corn Chowder image

Make and share this Southwestern Corn Chowder recipe from Food.com.

Provided by Scarlett516

Time 30m

Yield 2 quarts, 7 serving(s)

Number Of Ingredients 13

Ingredients

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)

Steps:

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.
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.

Nutrition Facts : Calories 181.1, Fat 4.3, SaturatedFat 0.8, Cholesterol 39.1, Sodium 611.1, Carbohydrate 16.2, Fiber 2.2, Sugar 2.6, Protein 20.4

*** Explore more Southwestern Corn Chowder Recipes »

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