Southewest Corn Chowder

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.