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Serves 4 Ingredients: 2 tablespoons butter or margarine 1 medium onion, chopped 2 cans (14 1/4 ounces each) whole kernel corn, drained 1 medium red bell pepper, chopped 1 jalapeņo pepper, seeded, finely chopped 2 cans (14 1/2 ounces each) ready-to-serve chicken broth 1 teaspoon Ground Cumin 1/2 teaspoon Chili Powder Tortilla chips (optional) Method: In large saucepan, melt butter over medium heat until hot; cook and stir onion 5 minutes or until tender. Add corn, bell pepper and jalapeo pepper; cook and stir 5 minutes. Stir in broth, cumin and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes. Garnish with tortilla chips, if desired. |
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