Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves, cut into 3/4-inch cubes

  2. 1 medium onion, cut into thin wedges

  3. 1 tablespoon canola oil

  4. 2 cans (14-1/2 ounces each ) chicken broth

  5. 1 package (10 ounces) frozen corn

  6. 3/4 cup picante sauce

  7. 2 teaspoons ground cumin

  8. 1/2 cup chopped sweet red pepper

  9. 1/2 cup chopped green pepper

  10. 2 tablespoons minced fresh cilantro

  11. 2 tablespoons cornstarch

  12. 2 tablespoons water Shredded Monterey Jack cheese, optional

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. Combine cornstarch and water until smooth; gradually 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. Yield: 7 servings (about 2 quarts).


Send feedback