Ingredients
4 boneless skinless chicken breast halves, cut into 3/4-inch cubes1 medium onion, cut into thin wedges1 tablespoon canola oil2 cans (14-1/2 ounces each) chicken broth1 package (10 ounces) frozen corn3/4 cup picante sauce2 teaspoons ground cumin1/2 cup chopped sweet red pepper1/2 cup chopped green pepper2 tablespoons minced fresh cilantro2 tablespoons cornstarch2 tablespoons waterShredded Monterey Jack cheese, optional
Preparation
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.
