4 Boneless skinless chicken breast halves, cut into 3/4 in. cubes
1 Medium onion, cut into thin wedges
1 Tablespoon vegetable oil
2 Teaspoons ground cumin
2 cans (14 1/2 oz. each) chicken broth
1 package frozen corn (I'm going to use a Southwestern style corn I found, that has peppers in it)
3/4 Cup picante sauce
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
In a 3 qt. 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 boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.