Hubby was so sweet today. He requested a nice warm soup for supper. Easy enough. As I started digging through the cookbooks looking for a recipe that I had all the ingredients for, he said, "What are you doing? I thought that you would just open a can!" He wanted to save me time and effort. I found a super easy soup instead and saved the cans for a rushed lunch. This recipe grabbed my attention because it had basic ingredients that I typically have in house; it also was a chowder without a milk base (good for lactose intolerant hubbies).
Southwestern Corn Chowder
1 lb chicken breast cut into cubes
1 med onion, diced
1 T oil
2 tsp cumin
2 cans chicken broth
1 pkg frozen corn (10 oz)
3/4 c picante sauce (I used salsa)
1/2 c chopped sweet red pepper
1/2 c chopped green pepper
2 T minced fresh cilantro (or 2 tsp dried)
2 T cornstarch
2 T water
shredded Monterey Jack cheese, opt.
In 3 qt. saucepan, cook chicken and onion i 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 pepper 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.
1 c = 164 cal (without cheese)
I also thought that this would be good with 1/2 of the chicken and a can of black beans ... maybe next time.