Southwestern Corn Chowder

I love easy to make and tasty soups. This recipe certainly fits the bill. It is a fast, filling meal that satisfies all appetites.

Ingredients

4 boneless skinless cooked chicken breast halves, cut into 3/4 inch cubes

1 medium onion, chopped

2 teaspoons ground cumin

2 can(14-1/2 ounces each) chicken broth

1 package (10 ounces) frozen corn

3/4 cup picante sauce

1/2 cup chopped sweet red pepper

1/2 cup chopped green pepper

2 tablespoons finely chopped fresh cilantro

2 tablespoons cornstarch

2 tablespoons water

Shredded Monterey Jack cheese, optional

Directions

In a large saucepan, combine first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.

Combine cornstarch and water; stir into soup. Bring to a boil. Cook, stirring constantly, for 3 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Yield: about 2 quarts