Ingredients
Shredded jalapeno-jack cheese, lightly packed (2 1/2c), prepared salsa (1/2 to ¾ cup), butter (1tbsp), red bell pepper, stemmed seeded snd chopped (1large), Frozen corn Kernels (2 1/2c), cornstarch (1tbsp), regular strength chicken broth with reduce sodium (3 1/2c), ground cumin (1/2tsp), minced onion (1small).

Method of preparation:-
Take a pan, place it over medium heat. Melt butter in it. Add cumin and onion in it and cook it until the onion gets soft. Cook it by stirring so that the onions don’t get burn. Take a blender, put chicken broth of 1 to 2 tablespoon in it and then add cornstarch in it. Blend it until it gets smooth. Now pour this mixture and the left over broth into the pan. Then add salsa of ¼ cup, corn and pepper in it. Place the pan over high heat and keep the mixture to boil. When the soup gets ready then pour it into 4 separate bowls. Add cheese and salsa according to taste.

Number of servings – 4