Southwestern Corn Chowder Recipe

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Total time

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Ingredients:

Serving

4 boneless skinless chicken breast halves, cut into 3/4 inch cubes
1 medium onion, cut into thin wedges
1 tbsp vegetable oil
2 tbsp ground cumin
2 (14 1/2 oz) cans chicken broth
1 (10 oz) package frozen corn
3/4 cup picante sauce
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tbsp minced fresh cilantro
2 tbsp cornstarch
2 tbsp water
shredded monterey jack cheese (optional)

Directions:

In a 3 quart saucepan, cook chicken and onion in oil until chicken juices run clear. Stir in cumin. Add broth, corn, and 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; top with cheese if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	89.79 Kcal (376 kJ)
Calories from fat	27.14 Kcal
		% Daily Value*
Total Fat	3.02g	5%
Cholesterol	35.45mg	12%
Sodium	243.84mg	10%
Potassium	213.24mg	5%
Total Carbs	3.35g	1%
Sugars	0.73g	3%
Dietary Fiber	0.55g	2%
Protein	12.46g	25%
Vitamin C	11.5mg	19%
Iron	1.6mg	9%
Calcium	13.1mg	1%

Amount Per 100 g
Calories	93.46 Kcal (391 kJ)
Calories from fat	28.25 Kcal
		% Daily Value*
Total Fat	3.14g	5%
Cholesterol	36.9mg	12%
Sodium	253.8mg	10%
Potassium	221.95mg	5%
Total Carbs	3.48g	1%
Sugars	0.76g	3%
Dietary Fiber	0.57g	2%
Protein	12.97g	25%
Vitamin C	12mg	19%
Iron	1.7mg	9%
Calcium	13.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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