Corn And Jalapeno Cheese Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 small onion, chopped
1/2 tsp. ground cumin
3 1/2 c. regular strength chicken broth = 2 (14 1/2 oz.) cans
1 Tbsp. cornstarch
2 1/2 c. frozen corn kernels (1 lb.)
1 large red or green bell pepper, chopped and seeded
1/2 to 3/4 c. prepared salsa
2 1/2 c. (9 oz.) shredded jalapeno Jack cheese

Preparation

In a 4 to 5-quart pan, melt butter over medium heat.
Add onion and cumin and cook, stirring often, until onion is soft but not brown.
Smooth blend 1 to 2 tablespoons of the broth with cornstarch.
Pour cornstarch mixture and remaining broth into pan; add corn, pepper and 1/4 cup salsa.
Bring to a boil over high heat, stirring.
Pour into a tureen or 4 wide bowls.
Offer cheese, salsa and corn tortilla chips.