Southwestern Corn Chowder

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Southwestern Corn Chowder
Serves 7
4 boneless skinless chicken breast halves, cut into 3/4-in. (2 cm) cubes
1 medium onion, cut into thin wedges
1 tbsp (15 ml) vegetable oil
2 tsp (10 ml) ground cumin
2 cans (14 oz./398 ml each) chicken broth
1 package (10 oz./300 g) frozen corn
3/4 cup (175 ml) picante sauce
1/2 cup (125 ml) chopped sweet red pepper
1/2 cup (125 ml) chopped green pepper
2 tbsp (25 ml) minced fresh cilantro
2 tbsp (25 ml) cornstarch
2 tbsp (25 ml) water
Shredded Monterey Jack cheese

1. In 3-qt. (3 l) pot, cook chicken and onion in oil until chicken juices run clear. Stir in cumin. Add broth, corn and picante sauce; bring to boil. Reduce heat; cover and simmer 15 minutes. Stir in peppers and cilantro.

2. Combine cornstarch and water until smooth; stir into soup. Bring to boil; cook and stir 2 minutes or until slightly thickened. Spoon into bowls; top with cheese.

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