2 whole chicken breasts, split, boned and skinned (1 lb.)
1 tsp. salt or to taste
1 tbsp. oil
1 lg. onion, cut into 1/2 inch pieces
2 cloves garlic, minced
1 can (16 oz.) tomatoes, undrained, chopped
1 can (7 oz.) whole kernel corn, drained
1/2 c. picante sauce
1 tsp. cumin
1/2 tsp. cinnamon
Dash of cloves
1 green pepper, cut in 1/4 inch pieces

Cut chicken into 3/4 inch pieces, sprinkle with 1/2 teaspoon of salt. Cook in oil in large saucepan until chicken loses pink color. Add onion and garlic. Continue cooking, stirring often until onion is soft.

Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Bring to a boil; reduce heat and simmer covered 10 minutes. Add green pepper. Simmer 10 minutes. Ladle into soup bowls. Top with dab of sour cream if desired.