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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Great light flavorful soup! Ingredients:
4 boneless skinless chicken breasts |
1 medium onion, cut into thin wedges |
1 tablespoon vegetable oil |
2 teaspoons 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 cornstarch |
2 tablespoons water |
shredded monterey jack cheese (optional) |
Directions:
1. Cut boneless,skinless chicken breasts into cubes.
2. In a 3 quart sauce pan cook chicken and onion in oil until juices run clear.Stir in cumin.
3. Add broth,corn,picante sauce, and peppers and bring to a boil.
4. Combine cornstarch and water-stirring until smooth.Stir cornstarch mixture into soup.Bring to a boil.
5. Cook and stir occasionally for 25-35 minute or until slightly thickened.Serve topped with cheese if desired.
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