Wednesday, September 2, 2009

Southwestern Corn Chowder

Submitted by Klixi Cannon
I made this for Super Saturday and a few people wanted the recipe.

4 chicken breasts cut into cubes

1 medium onion, cut

1 Tbs vegetable oil

2 tsp cumin

2 cans chicken broth

1 pkg frozen corn or 1 can corn about 10 oz

3/4 cup salsa

1/2 cup chopped red pepper

1/2 cup chopped green pepper

2 Tbs fresh cilantro, minced

2 Tbs cornstarch

2 Tbs water

Shredded cheese to top (optional).

In saucepan, cook chicken and onion in oil until juices run clear. Stir in cumin. Add broth, corn & 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; stop with cheesei f desired.

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