2 tablespoons olive oil
1 onion chopped
2 cloves of garlic minced
1 can of rotel mexican style diced tomatoes
1/2-1 cup chopped green pepper
1 Anaheim pepper, seeded and diced
1 jalapeno pepper, seeded and diced
1 cup frozen whole kernel corn
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon pepper
4 cups of no-chicken broth

2 tablespoons olive oil 1 onion chopped 2 cloves of garlic minced 1 can of rotel mexican style diced tomatoes 1/2 -1 cup chopped green pepper 1 Anaheim pepper, seeded and diced 1 jalapeno pepper, seeded and diced 1 cup frozen whole kernel corn 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon pepper 4 cup s of no-chicken broth

Add oil to saucepan. Sautee 5 minutes or until tender. Add peppers and garlic; saute another 3-5 minutes. Add corn, spices, broth and tomatoes. Bring to boil; reduce heat and simmer for 15 minutes.

Can also make this in pressure cooker - set cooker to brown, and sautee onions. Add all remaining ingredients, cover, lock top and set pressure cooker to cook high pressure for 5 min. Release pressure gradually.

Serve with shredded cheese, tortilla strips and avocado to taste...