Southwestern Corn Chowder

3 cups cooked chicken, cubbed
1 med onion, cut in thin wedges
1 Tbl canola oil
2 cans (14.5 oz each) chicken broth
1 can corn
3/4 cup picante sauce
2 tsp ground cumin
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 Tbl minced cilantro
2 Tbl cornstarch
2 Tbl water


Saute chicken and onion in oil. Stir in broth, corn, picante sauce and cumin. Bring to a oil. 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.

 Add some cheese to it and eat with chips. Perfect for winter time!

Enjoy!