Dinner

Southwestern Corn Chowder is for Dinner.

Southwestern Corn Chowder takes several minutes to prepare.

Southwestern Corn Chowder takes several minutes to cook.

Southwestern Corn Chowder makes 7 servings.

The ingredients for Southwestern Corn Chowder are:

4 (3 oz) boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

Here is how you make Southwestern Corn Chowder:

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. NOTE: Nutritional information does NOT include cheese.Yield: 7 servings (about 2 quarts).Serving Size: Makes 7 1-cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user SEDAVIS2.

The nutritional information for Southwestern Corn Chowder is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 158.6

• Total Fat: 3.2 g
• Cholesterol: 34.0 mg
• Sodium: 849.1 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 2.0 g
• Protein: 16.0 g