Chicken and Corn Chowder

Ingredients:

4 cups Chicken broth
3/4 lb Boneless skinless chicken breast
1 Sweet red pepper, chopped
1 Sweet green pepper, chopped
1 tbsp Olive oil
1 Onion, chopped
1 Clove garlic, minced
3/4 lb Red potatoes, cut into 1/2 inch pieces
1 Can (17 oz.) corn, drained
1 & 1/2 tsp Cumin
1/2 cup Black olives, chopped

Preparation:

In a large, heavy pot over medium heat, bring the broth and chicken to a boil. Reduce heat, and simmer until the chicken is cooked, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate. Reserve the broth. When the chicken is cool enough to handle, shred it Meanwhile in a large nonstick skillet, sauté the red and green pepper in the oil until tender.
Using a slotted spoon, transfer the peppers to a bowl. In the oil remaining in the skillet, cook the onions and garlic over medium heat until softened, add to the chicken broth in the pot. Stir in the potatoes, half of the corn, and the cumin. Bring to a boil. Reduce the heat and simmer, covered, until the potatoes are softened, 10 to 12 minutes.
With a slotted spoon, transfer the potato mixture to a food processor or blender. Puree. Return the pureed potatoes to the pot. Stir in the remaining corn and the peppers, olives and chicken. Heat through.

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