Servings: 6

3 Cups of Shredded Cooked Chicken Breasts (Skinless) 3 Cups of Shredded Cooked Chicken Breasts (Skinless)
32 Ounces of Chicken Broth 32 Ounces of Chicken Broth
1.5 Cups of Frozen Corn, Thawed 1.5 Cups of Frozen Corn, Thawed
1 Red Onion, Cubed Small 1 Red Onion, Cubed Small
1 Each Red and Green Pepper, Cubed Small 1 Each Red and Green Pepper, Cubed Small
¾ Cup of Picante Sauce ¾ Cup of Picante Sauce
2 Teaspoons of Ground Cumin 2 Teaspoons of Ground Cumin
1 Teaspoon of Cayenne Pepper 1 Teaspoon of Cayenne Pepper
1 Teaspoon of Dried Cilantro 1 Teaspoon of Dried Cilantro
2 Tablespoons Each of Cornstarch & Water 2 Tablespoons Each of Cornstarch & Water
Salt/Pepper to Taste Salt/Pepper to Taste
Vegetable Cooking Spray Vegetable Cooking Spray

In a large pot that has been sprayed with Vegetable Cooking Spray over high heat, saute onion and peppers until softened (about 3 to 5 minutes).
Add in cooked chicken, broth, picante sauce, corn, cumin, cayenne and dried cilantro. Reduce heat to medium and let simmer uncovered for about 20 minutes.
In a separate cup, combine cornstarch and water. Stir until smooth.
Stir mixture into soup and return to a boil. Simmer again for about 3 minutes until mixture thickens.
This makes about 6 large servings at 0 Freestyle Points. Enjoy!